Mango Chicken Curry

Mango chicken curry combines sweet mango, aromatic curry and tender chicken in a creamy coconut sauce. Served over cauliflower rice, it is a satisfying, flavourful meal for a bariatric diet.

With a few simple ingredients, it is ready in around 30 minutes and easy to make, even for beginners.

• Makes6 servings
• Prep time10 min
• Cook time20 min
• Total time30 min

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp salt
• 1 tsp pepper
• 500 g mango, chopped
• 1 tin (400 ml) coconut milk
• 450 g chicken breast, diced
• 1 bag (approx. 300 g) microwaveable cauliflower rice

Method

1. Heat the coconut oil in a pan over a medium heat. Add the onion, garlic and ginger and sauté for 3 minutes.
2. Transfer to a blender and add the curry powder, salt, pepper, one third of the mango and the coconut milk. Blend until smooth.
3. Pour the sauce back into the pan and add the chicken and 120 ml of water. Cover and cook for 15 minutes. Once the chicken is cooked through, add the remaining mango.
4. Serve the curry over the cauliflower rice.

Download the recipe (PDF)

This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.