Coconut Milk Chicken with Jalapeño Mango Chutney

  • Author: Lindsay Cotter
  • Prep Time: 3 hr
  • Cook Time: 25 min
  • Total Time: 30 min
  • Yield: 3-4 1x


This Coconut Milk Chicken Recipe with jalapeno mango chutney is super easy, healthy, and makes it perfect for a weeknight meal.



For the Coconut Milk Chicken:

  • Three skinless chicken breasts, 4-5 oz each
  • 1/3 cup coconut milk or cream
  • ginger zest (grated)
  • 1/4 tsp pepper
  • 1/4 tsp sea salt
  • oil if using a skillet (1 tbsp or so)
  • 1/4 cup shredded coconut (to toast for topping)

for the chutney:

  • 1 mango peeled and sliced
  • 1 shallot sliced or 1/2 cup red onion
  • 1/2 cup coconut sugar
  • 1/2 cup apple cider vinegar
  • juice of lime 1-2 tbsp
  • 1 jalapeno (chopped)- remove seeds if you don’t want spicy.
  • 1 tsp of salt
  • cilantro
  • optional 2 tsp fresh ginger


  1. First, place chicken in a baking dish or ziplock bag and cover with milk. Let it marinade in fridge for 3 hrs or up to 24 hrs.
  2. Once marinated, you can discard the coconut milk, reserving a few tablespoons. Then place chicken breasts in a skillet or in a baking dish with 1 tbsp oil. Sprinkle with salt and pepper.
  3. If cooking on stove top cook for about 20 minutes on medium high heat or until no longer pink inside and internal temperature reaches 160F. Add a few tbsp of the reserved coconut milk if desired, to moisten.
  4. If cooking in oven place in an oiled baking dish and cook in oven at 350F for 25-30 minutes. Feel free to add a few tbsp of coconut milk on top before baking as well.
  5. While the chicken is cooking, make your chutney and toast your coconut. Simply spread your shredded coconut on foil and place in oven for 1 minute or 2. No longer than 1 or 2 minutes because it will burn. You can also use a toaster oven.

For the chutney See video in post or instructions below.

  1. Cut up all your veggies and mango. Place all in ingredients except cilantro in a medium pot. Cook on medium high until fruit and jalapeños softened. The mangos will start to brown. Be sure to keep stirring. Cook for about 15-20 minutes.
  2. Remove and place all ingredients in a food processor.
  3. Pulse a few times until ingredients are mixed but still chunky and thick.
  4. Garnish with Cilantro.
  5. Store chutney in an airtight container in the fridge for up to 10 – 12 days. Chutney Serves 4
  6. Place 1/4 cup or less of chutney on cooked coconut milk chicken. Sprinkle your toasted coconut and grated ginger on top of each chicken breast.
  7. Add any extra salt/pepper/garlic if desired
  8. Goes great with fragrant basmati rice and steamed veggies!


  • Toasted coconut is optional but it does give a nice crunch!
  • The chutney is great to make in a big batch or keep small batches in the fridge. Great on so many things!

Nutritional information:

  • Nutrition shown below is for 4 oz coconut milk chicken with 1/4 cup chutney.
  • Category: Main
  • Method: bake
  • Cuisine: Indian


  • Serving Size: 4 oz chicken + 1/4 cup chutney
  • Calories: 276
  • Sugar: 22.6g
  • Sodium: 785mg
  • Fat: 8.9g
  • Saturated Fat: 3.2g
  • Carbohydrates: 25.3g
  • Fiber: 1.3g
  • Protein: 23.2g
  • Cholesterol: 72.4mg

Keywords: coconut milk chicken, coconut milk marinade, Indian chicken recipes, gluten-free chicken, dairy-free chicken


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