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Mango and Chicken Curry

Dr Scott Jahn

One of my favorite meals is Mango and Chicken Curry, but I quickly got tired of having to add store-bought mango chutneys that had added flavors, sugars, and preservatives. To fix this, I made my own Paleo Mango & Chicken Curry Recipe with real mangoes and haven’t looked back since. This dish goes well with a bowl of rice, or if you want to avoid grains, a bowl of cauliflower rice will do the trick.

  • 2 tablespoons coconut oil
  • 1 large brown onion (chopped)
  • 1 red capsicum (chopped)
  • 2 garlic cloves (crushed)
  • 2 tablespoons of crushed ginger
  • 2 tablespoons of yellow curry powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons Apple cider vinegar
  • 400 grams of full-fat coconut milk
  • 2 mangoes (peeled and diced)
  • 2 free-range/organic chicken breasts (diced)
  • Salt and pepper
  • Coriander for garnish


  • In a large pan, heat the coconut oil over medium heat.
  • Add the onion and pepper and cook them until they are soft. About 5 minutes should be enough time.
  • Add the garlic and ginger and cook for another minute. Then add the curry powder and cumin and stir to mix. If things start to stick to the bottom of the pan too much, add a little more oil and turn down the heat.
  • Add the chopped mango, apple cider vinegar, and coconut milk to the pan.
  • Turn up the heat and bring to a boil. Then turn the heat down to a low simmer and stir occasionally for about 15 minutes.
  • Take the pan off the heat. Put the sauce in a blender or food processor and blend it until it is smooth.
  • Put the sauce back in the pan and add the chicken. Bring back to a low boil. Cover and let it simmer for 8 to 10 minutes, or until the chicken is done. Cook for another minute or two with the lid off.
  • Use pepper and Celtic sea salt to season. Serve on a bed of brown or cauliflower rice and top with coriander.
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