It’s that time of year when I trade my salads and no-heat-meals in for comforting, warming foods. This mango coconut curry chicken is my way of dipping my toes into the season of fall foods.
It doesn’t require the oven so it doesn’t heat up the entire house. Yet it’s warm and got all of those comforting curry spices in that sauce. I can’t dive in head first to fall quite yet, I’m not exactly ready for all the pumpkin baked goods – there is time for that – but I am starting to crave heartier dinners. Plus just look at that beautiful golden color. I’m pretty sure it’s a requirement that if you’re a fall food you have to have some yellow and orange hues.
Yes, we’re all fall food now ha! 😉
We need to discuss the star of this dish – the mango coconut curry sauce!
This recipe idea came to me about a month ago when Paul fell down the stairs and bruised his foot and was on crutches for a week and a half (ugh it was a long week and a half). It was dinner time and I wanted to keep things simple because I had no help with the dishes since Paul was stuck on the couch. I knew a stir fry cooked all in one pan would be the way to go. Why not make it a yellow curry so Paul gets some of that anti-inflammatory turmeric into his body. And oh hey, there’s a mango that needs to be eaten, why not throw that in too?
It was a delicious meal, we loved the burst of sweetness the mango provided. Then we had leftovers the next day and the mango kind of got all mushy and disintegrated – not so good. I still loved the idea of the mango in with the slight spiciness of the curry dish but texture is a huge deal breaker for me. That’s when I though, why not blend the mango into the coconut milk and make it a whole luscious sweet curry sauce? (<- don’t you love learning how my brain works?)
DING DING DING we have a winner!
With the sweet mango coconut curry sauce as the base I still wanted to have that burst of sweetness in each bite that the chunks of mango provided the first time. Golden raisins are the key! They plump right up when cooked in the sauce. In case you didn’t know, raisins soaked in mango coconut curry sauce are way better than plain old raisins!
Then you’ve got all those sweet tender carrots and sauteed onion, plenty of garlic and ginger, crunchy broccoli, juicy chicken and all of the tender rice noodles that soak up that mango coconut curry sauce!
Beginning of fall foods perfection!
Now that we got rid of the mushy mango situation this coconut curry chicken makes really great leftovers. Get ready for an extra tasty lunch at work on Tuesday and Wednesday and maybe even Thursday!
- Half of a 14 ounce package of stir fry rice noodles (I used Thai Kitchen brand)
- chicken and veggies:
- 2 chicken breasts, cut into 1 inch pieces
- salt and pepper
- 2 tablespoon coconut oil, divided
- ½ yellow onion, cut into quarter pieces
- 3 carrots, chopped
- 2 cups broccoli florets (1 medium head of broccoli)
- 3 to 4 cloves garlic, minced
- 2 inches ginger, grated
- 1 to 2 teaspoons yellow curry powder
- ½ cup golden rasins
- Mango Coconut curry sauce:
- 2 very ripe mangoes, peeled and chopped
- 1 light can of coconut milk (plus maybe part of a second one if sauce gets too dry)*
- 1 tablespoon honey (or more to taste)
- salt to taste
- Lime wedges, for serving (optional)
- Soak the rice noodles: Place the rice noodles in a large mixing bowl and fill with hot water to cover. Soak for 20 minutes, drain and set aside. They will be softened a ltitle but not fully softened yet.
- Cook the chicken: While the noodles are soaking cook the chicken. Heat a large skillet with high sides or a wok over medium heat. Melt 1 tablespoon of the coconut oil. Add the chicken pieces and sprinkle with salt and pepper. Cook on both sides for 10 minutes, or until no pink remains and the internal temperature reaches 160 degrees Fahrenheit. Remove chicken from the pan and set aside.
- Cook the veggies: To the same pan add the second tablespoon of coconut oil along with the onion and carrots. Cook until tender, about 5 minutes. Add the broccoli florrets, cook for 1 minute until bright green. Add the garlic, ginger, and curry powder, cook for 30 seconds or until fragrant. Add the golden rasins.
- Make the mango cococnut curry sauce: While the carrots and onions are sauteeing make the sauce. Add the coconut milk, mangos, and honey to a food proccessor. Blend on high until smooth. Taste and add salt as needed.
- Add the sauce and noodles: Once the broccoli is done sauteing add the sauce and the drained noodles to the pan. Stir to combine everything and turn the heat up to high. Allow the noodles to cook in the sauce for 3 to 5 minutes or until everything is heated through and the noodles are tender.
- Serve: Serve immediately with lime wedges for garnish, if you want. This dish makes good leftovers, see notes for instructions on the sauce.