Mango Turmeric Chicken
Prep time
Cook time
Total time
Cuisine: Dinner
Serves: 4
  • 500gm chicken breast or thighs
  • 2cm stem fresh turmeric root
  • 1cm stem of fresh ginger root
  • 1 clove garlic
  • 3 small mangoes, peeled and flesh chopped
  • handful of green beans, ends trimmed and chopped
  • ½ cup chicken stock (organic or homemade)
  • ½ cup coconut milk
  • pinch sea salt
  • handful of fresh coriander, chopped
  • 1 cup red rice, cooked as per packet instructions
  • coconut oil for cooking
  • fresh or dried red chilli to suit taste (optional)
  1. Place the ginger, turmeric, garlic, stock, chilli and the flesh of 1 mango in a food processor and blend until it is liquid.
  2. Heat a little coconut oil in a fry pan. Add the chicken and cook for a few minutes until browned.
  3. Add the pureed mango sauce to the frypan and continue to cook the chicken for a few minutes.
  4. Add the coconut milk to the frypan and stir well to combine it with the mango sauce.
  5. Add a little water if there is not enough sauce.
  6. Add the green beans and salt to taste.
  7. Once the chicken is cooked through and the beans are slightly tender then remove the frypan from the heat.
  8. Serve with mango chicken with the rice of your choice and garnish with fresh coriander.
Recipe by niyama naturopathic at