Tropical Mango-Turmeric Coconut Chicken Bake

Indulge in the tropical flavors of our Mango-Turmeric Coconut Chicken Bake, a dish that marries succulent chicken with the vibrant sweetness of ripe mango and the earthy warmth of turmeric. This bake is not only delicious but also simple to prepare, making it a great option for busy weeknights or special occasions.

The creamy coconut sauce adds a rich texture that perfectly complements the juicy chicken, while fresh mango brings a burst of sweetness that elevates the dish. Serve it with rice or quinoa to soak up the flavorful sauce, and enjoy a delightful culinary escape right from your kitchen.

Tropical Mango-Turmeric Coconut Chicken Bake

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 350 calories 22g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 chicken thighs, skinless and boneless
• 1 ripe mango, diced
• 1 can (400ml) coconut milk
• 2 tbsp turmeric powder
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh lime juice
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the coconut milk, turmeric, ginger, garlic, olive oil, salt, black pepper, and lime juice. Mix well until smooth.
3. Add the chicken thighs to the bowl and coat them evenly with the coconut mixture.
4. Transfer the coated chicken to a baking dish, pouring any remaining sauce over the top.
5. Spread the diced mango evenly over the chicken in the baking dish.
6. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Remove from the oven and let it rest for a few minutes before serving. Garnish with chopped cilantro.

Notes

Tip: For added flavor, marinate the chicken in the coconut mixture for a few hours before baking.

For a lighter version, you can substitute chicken thighs with chicken breasts, though the thighs tend to remain juicier. If fresh mango is unavailable, frozen mango can be used. Just be sure to thaw and drain any excess liquid before adding it to the bake.

Storage is easy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. This dish also freezes well, so consider making a double batch to enjoy later!