This Coconut Curry Chicken with Mango Chutney is a delicious blend of creamy, sweet, and spicy! Coconut curry-marinated chicken bites are served over turmeric coconut rice and topped with fruity mango chutney and toasted coconut flakes. Each bite transports you to the tropics!
Ingredients:
Coconut Curry Chicken:
1 lb chicken breast or thigh, cut into bite-sized pieces
1/2 cup coconut milk
1 tbsp curry powder
1 tsp garlic powder
1 tsp ginger powder
1 tbsp lime juice
Salt & pepper to taste
Turmeric Coconut Rice:
1 cup jasmine rice
1 cup coconut milk
1/2 cup water
1/2 tsp turmeric powder
1/2 tsp salt
Toppings:
1/2 cup mango chutney
1/4 cup toasted coconut flakes
Fresh cilantro, chopped (optional)
Lime wedges for garnish
Instructions:
Marinate the Chicken: In a bowl, mix coconut milk, curry powder, garlic powder, ginger powder, lime juice, salt, and pepper. Add the chicken pieces and toss to coat. Let marinate for 20-30 minutes to soak up the flavors.
Prepare the Turmeric Coconut Rice: Rinse jasmine rice, then combine with coconut milk, water, turmeric, and salt in a saucepan. Bring to a boil, reduce heat, cover, and let simmer for about 15 minutes until rice is tender and golden.
Cook the Chicken: Heat a skillet over medium heat and add the marinated chicken. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden and cooked through.
Assemble the Bowl: Serve a portion of turmeric coconut rice, top with coconut curry chicken, and add a generous spoonful of mango chutney. Sprinkle toasted coconut flakes over the top, and garnish with fresh cilantro and lime wedges for extra brightness.
This bowl is the perfect mix of savory, sweet, and spicy flavors. It’s a taste of the tropics right at home!
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