Shredded Chicken and Mango Curry

This chicken and mango curry is rich in sweet and savory flavors with just a few simple ingredients. It’s creamy without dairy and is totally AIP friendly.


four bowls of chicken and mango curry with pickled onions and fresh cilantro


This simple chicken and mango curry is my idea of love on a plate. Seriously, look at it, it’s warm and comforting and looks like sunshine in a bowl. It’s sweet and savory and has a slight kick from the ginger and the addition of pickled onions. And, it’s a very ‘more-ish’  kind of dish, in that I just want to eat more and more of it. Plus, if you take the pressure cooker or instant pot route it’s ready in no time and it’ll be our little secret that you didn’t spend all time slaving over a hot stove tempering spices.


Did you ever take one of those online ‘love language’ quizzes? What’s your love language?
My love language is mangoes and avocados….. well food in general (so I guess that’s acts of service).

Is it possible for your love language to be food?
Seriously…. is it?

I love cooking for people and sharing food with people. I may not know what to talk about while we’re eating, but if I can give someone a plate of food (or a meal for their freezer), to me that says “I love you.” I also think this is one of the love languages shared by my mother, my mother-in-law, and my maternal grandmother, along with many other women I’ve know in my life.

The other day my mother-n-law brought me four beautiful ripe mangoes, which were like sunshine and love in a bag, and I just knew that they had to become something more special than a fruit salad. I knew I had guests who are partial to chicken coming later in the week, so I started throwing around some ideas for a mango and chicken curry.

{In the interest of full disclosure, I’m not the only one to come up with this idea…. after making the dish I was looking on pinterest for naming and photography ideas and I stumbled across this recipe by my friend Samantha from ‘Sweet Potatoes and Social Change.’ I checked with her and she felt like there was room in the AIP work for two chicken and mango curry recipes. Thanks Samantha!}




close up of a bowl of chicken and mango curry


I know that you might be expecting me to share some other curry recipes with you… in case you like this one… and there are plenty on this blog, so please look around if you want some, but I tend to share my Indian recipes a lot. So, instead, I thought I’d share some of my favorite mango recipes with you.

If you are lucky enough to get your hands on some ripe mangoes, then there really is nothing better than cutting around the pit and then sucking the mango off the pit while the juices drip down your chin. But, if you want to do more than stand over the sink eating mango, then here are some mango recipes you might enjoy.

Favorite Mango Recipes:

And, if you have my ebook ‘My Paleo AIP Indian Adventure’ you may want to try the Goan Mango Curry, Mango & Fish Curry and the Mango Lassi.

aip indian/ aip/ paleo/ autoimmune protocol/ cookbook/ adventures in partaking




3 bowls of chicken and mango curry


Ready for some Chicken and Mango Curry?


Shredded Chicken and Mango Curry

  • Author: Bethany Darwin
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Category: Dinner
  • Method: Instant Pot/ Pressure Cooker
  • Cuisine: Indian


  • 1 TBSP coconut oil
  • 1 cinnamon stick
  • 6 curry leaves
  • 8 cloves
  • 1 medium red onion
  • 1 inch piece of ginger
  • 1 TBSP garlic granules (or 1 clove crushed)
  • 1/2 tsp pink salt
  • 1 tsp turmeric powder
  • 1/2 cup shredded coconut
  • 2 large ripe mangoes (or 2 cups frozen) – peeled and rough chopped
  • 1/2 cup coconut milk
  • 1.5 cup water or broth
  • 10 oz bag of frozen cauliflower (or a medium head chopped)
  • 1 pound of chicken (breasts or thighs) – leave whole
  • 1 TBSP apple cider vinegar
  • 1 TBSP fish sauce
  • OPTIONAL – cilantro/ coriander leaves & pickled onions


  1. heat oil in a large stock pot/ pressure cooker or instant pot over a medium heat
  2. add cinnamon stick, cloves and curry leaves to the hot oil and let them sizzle and release their oils
  3. rough chop the onion and ginger and add them to the oil after about 2 minutes and let them start to brown – about 2 more minutes
  4. add garlic, salt, turmeric and shredded coconut and cook (stirring frequently) until coconut starts browning and turmeric is fragrant
  5. add coconut milk, mangoes, water, cauliflower & chicken and stir to make sure chicken is submerged in liquid
  6. add apple cider vinegar and fish sauce and give it one more stir
    • STOCK POT – cover & reduce to simmer for 20 minutes til chicken is cooked through
    • PRESSURE COOKER/ INSTANT POT – seal and bring the pressure and cook on high pressure for 8 minutes, then 4 minute natural release before finishing with quick release of any remaining pressure
  7. remove chicken from pot and shred (using 2 forks)
  8. use immersion blender to blend everything else in the pot
  9. return chicken to the pot and allow to simmer in the sauce for 5-10 minutes
  10. serve over cauliflower rice (or with chapatis or roti) and topped with cilantro/ coriander leaves and pickled onions



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a bowl of chicken and mango curry on a wooden tray with pickled onions and fresh cilantro







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