Why You’ll Love This Recipe
This curry is a feast for the senses. The turmeric and yellow curry paste provide a warm, aromatic base, while the chicken stays juicy and tender. Sweet mango and crisp zucchini add contrasting textures and flavors, creating a harmonious balance in every bite. The creamy coconut milk ties all the ingredients together, and a touch of lime juice and Thai basil adds freshness and vibrancy. It’s a dish that’s visually stunning, nutrient-rich, and bursting with flavor, ideal for both everyday meals and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 700g chicken thigh fillets, trimmed and quartered
- 3 tsp ground turmeric
- 1 tbsp olive or vegetable oil
- 1 brown onion, cut into thin wedges
- 2–3 tbsp gluten-free yellow curry paste, to taste
- 1 zucchini, halved lengthways and thickly sliced crossways
- 400ml can coconut milk
- 1 mango, sliced
- 2 tsp caster sugar
- 1 tbsp fresh lime juice
- Fresh Thai basil sprigs, to serve
- Salt and black pepper, to taste
Directions
- Season the Chicken: Combine the chicken and ground turmeric in a shallow dish. Season with salt and pepper and set aside.
- Cook the Onion: Heat the olive or vegetable oil in a large deep frying pan over high heat. Add the onion wedges and cook for 2–3 minutes, tossing occasionally until soft.
- Add Curry Paste and Chicken: Stir in the yellow curry paste and cook for about 30 seconds until aromatic. Add the chicken and cook for 3 minutes or until golden, stirring occasionally.
- Add Vegetables and Coconut Milk: Stir in the zucchini and coconut milk. Add 1 cup of water and bring to a boil. Reduce heat to medium and simmer for 10 minutes, stirring occasionally, until the curry slightly reduces.
- Finish the Curry: Stir in the sliced mango, caster sugar, and lime juice. Cook for an additional 2 minutes until the mango is heated through.
- Serve: Top with fresh Thai basil sprigs and serve with rice or on its own.
Servings and Timing
- Servings: 4–6
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegan Option: Replace chicken with tofu or tempeh.
- Low-Carb: Serve with cauliflower rice instead of regular rice.
- Spicy: Add chopped chili or a pinch of cayenne to the curry paste for heat.
- Extra Veggies: Bell peppers or snap peas can be added for more color and texture.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat gently on the stovetop over medium heat, stirring occasionally to maintain texture.
FAQs
1. Can I use chicken breast instead of thigh fillets?
Yes, but chicken breasts may dry out faster. Cook carefully and monitor closely to keep them tender.
2. Can I use frozen zucchini?
Yes, add it slightly later in the cooking process to prevent it from becoming too soft.
3. Can I make this curry spicier?
Yes, add extra yellow curry paste, fresh chili, or a pinch of cayenne to taste.
4. Can this be made in a slow cooker?
Yes, combine all ingredients (except mango and lime juice) and cook on low for 4–5 hours. Add mango and lime juice at the end.
5. Can I substitute mango with another fruit?
Pineapple or papaya can work, adding a similar sweet and tangy flavor.
6. Can I make this gluten-free?
Yes, ensure your yellow curry paste is certified gluten-free.
7. How can I thicken the curry?
Simmer uncovered to reduce the sauce, or add a tablespoon of cornstarch mixed with water.
8. Is this curry freezer-friendly?
Yes, it can be frozen for up to 2 months. Reheat gently to preserve the texture of the chicken and vegetables.
9. Can I prepare this ahead of time?
Yes, the flavors develop even more when the curry sits for a few hours in the fridge.
10. What can I serve with this curry?
Serve with jasmine rice, basmati rice, naan bread, or cauliflower rice for a low-carb option.
Conclusion
Turmeric Chicken Curry with Mango and Zucchini is a vibrant, flavorful, and balanced dish combining tender chicken, sweet mango, and crisp zucchini in a creamy coconut milk base. Aromatic spices, fresh lime juice, and Thai basil elevate the curry, making it both comforting and visually stunning. Perfect for weeknight dinners or special occasions, this recipe is an easy way to enjoy a nutritious, exotic, and indulgent meal at home.
Turmeric Chicken Curry with Mango and Zucchini
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Main Dish / Curry
- Method: Stovetop (or Slow Cooker)
- Cuisine: Asian / Thai-Inspired
Description
Turmeric Chicken Curry with Mango and Zucchini is a vibrant, fragrant dish featuring tender chicken, fresh zucchini, and sweet mango in a creamy coconut milk base with aromatic yellow curry paste. A touch of lime juice and Thai basil adds freshness and a zingy finish.
Ingredients
700g chicken thigh fillets, trimmed and quartered
3 tsp ground turmeric
1 tbsp olive or vegetable oil
1 brown onion, cut into thin wedges
2–3 tbsp gluten-free yellow curry paste, to taste
1 zucchini, halved lengthways and thickly sliced crossways
400ml can coconut milk
1 mango, sliced
2 tsp caster sugar
1 tbsp fresh lime juice
Fresh Thai basil sprigs, to serve
Salt and black pepper, to taste
Instructions
- Season the chicken with ground turmeric, salt, and pepper.
- Heat oil in a large deep frying pan over high heat. Add onion wedges and cook for 2–3 minutes until soft.
- Stir in yellow curry paste and cook for 30 seconds. Add chicken and cook 3 minutes until golden, stirring occasionally.
- Add zucchini and coconut milk. Add 1 cup water, bring to a boil, reduce heat and simmer for 10 minutes until curry slightly reduces.
- Stir in mango, caster sugar, and lime juice. Cook 2 minutes until mango is heated through.
- Top with Thai basil and serve with rice or on its own.
Notes
Vegan option: Replace chicken with tofu or tempeh.
Low-carb: Serve with cauliflower rice instead of regular rice.
Spicy: Add chopped chili or cayenne to the curry paste.
Extra veggies: Bell peppers or snap peas can be added.
