Coconut Mango Chicken

Tropical flavours are captured in this easy-to-prepare recipe.









    4          chicken breasts, boned and skinned
  10 ml    black pepper
398 ml   canned coconut milk
  30 ml    curry paste
    1           large mango, peeled and sliced
  30 ml    lemon grass, minced
  30 ml    lime peel, grated
  30 ml    fresh lime juice
  30 ml    vegetable oil



  • Place chicken breasts between two sheets of plastic wrap. Flatten slightly with the flat edge of a meat mallet.
  • Remove plastic wrap.
  • Place chicken breasts on work surface, smooth side down.
  • Season chicken breasts with pepper.
  • Place mango slices on top of chicken breasts.
  • Roll chicken breasts around mango slices. Secure with wooden picks.
  • Combine coconut milk, curry paste, lemon grass, lime peel and lime juice in a shallow bowl.
  • Add chicken to bowl, and coat with marinade.
  • Cover with plastic wrap and refrigerate overnight.
  • Heat grill.
  • Remove chicken from marinade and place on a baking sheet. Reserve marinade.
  • Brush chicken with oil.
  • Roast on top oven rack for 10 minutes, until chicken is lightly browned. Brush frequently with oil.
  • Pour reserved marinade into a skillet.
  • Over medium-high heat, boil for 5 minutes, stirring occasionally.
  • Strain sauce and return to skillet. Keep warm.


Serve chicken accompanied by sauce.

Serves 4





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