Home › Recipes › High-protein chicken and mango curryHigh-protein chicken and mango curry Warming high-protein chicken and mango curry with chicken breast, fresh mango and coconut milk. Ready in 25 minutes, 510 kcal and 42 g protein per serving.
At a glance Serves 2 Prep time: 10 min Cooking time: 15 min Total time: 25 min Calories: 510 kcal per serving Protein: 42 g Fat: 28 g Carbs: 22 g Ingredients 350g chicken breast 1 mango 250ml coconut milk 1 pepper 2 tbsp curry paste 1 tbsp coconut oil Method You’ll need: frying pan · wok · chopping board · knife
A red pepper works best for a nice contrast. Cut the chicken breast, mango and pepper into even cubes. Heat the coconut oil in a large frying pan or wok over a high heat and sear the meat for three minutes. Add the diced pepper and the curry paste and fry for one minute, until the spices smell fragrant. Pour in the coconut milk and let the curry simmer gently over a medium heat for ten minutes to reduce a little. Fold in the diced mango right at the end, take the pan off the heat and let the fruit just warm through in the residual heat. Good to know Fruity, creamy, spicy and packed with protein. This curry pairs the sweetness of mango with the warmth of Asian spices.
Swaps Chicken breast → chickpeas (for a plant-based alternative with more fibre).
Cooking tips Never actually cook the mango. Otherwise it falls apart into mush and loses its fruity texture completely.
Storage Curries almost always taste even better on the second day, because the spices have had time to infuse.
Allergens Completely gluten-free and lactose-free. May contain traces of mustard or celery (depending on the curry paste).
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