Main Meals

Coconut Chicken with Mango

Cooking time
Less than 30 mins


  • 2 tablespoons vegetable oil
  • 2 chicken tenderloins, cut into 1cm chunks
  • ½ small onion, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1 small clove garlic, crushed
  • ½ teaspoon chicken stock powder
  • ½ 165 ml can coconut milk
  • ½ fresh mango, sliced thickly (use canned when not in season)
  • 1 tablespoon chopped coriander (optional)


Heat oil in small frying pan over medium heat. Add the chicken and sauté until cooked through and golden brown, approximately 5 minutes.

Remove chicken and transfer to a medium bowl to keep warm, reserving the oil in the frying pan.

Add onion, ginger, garlic and stock powder to pan and cook over low heat for 1 minute.

Turn the heat to medium, add coconut milk and bring to simmer.

Reduce heat and add chicken and mango slices. Simmer for a further 2 minutes until warmed though

Garnish with coriander (if using).

Serve with steamed jasmine rice.

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Leftover ingredients

  • Coconut Milk
  • Ginger
  • Mango

Recipes for leftovers

Coconut Chicken with Mango
Main Meals