mango lime chicken curry

5 from 3 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 1 (15 oz.) container chicken coconut curry with mango (I like Suki's Indian brand)
  • 1 mango, diced
  • 1 ½ cups grape tomatoes, halved
  • 1 lime, zest and juice
  • ¼ cup chopped cilantro, plus more for serving

Optional Extras

  • cooked rice, for serving
  • naan or flatbread, for serving


  • In a large skillet over medium-high heat, add 15 oz. chicken coconut curry with mango and bring to a simmer according to package directions.
  • After 5 minutes, add 1 diced mango and 1 ½ cups halved grape tomatoes and continue simmering for another 5 minutes.
  • Turn off the heat and stir in zest and juice from 1 lime and ¼ cup chopped cilantro. Taste and adjust seasoning with a pinch salt and pepper, as needed.
  • If desired, spoon curry over cooked rice and top with chopped cilantro and serve with naan or flatbread.


  • Serve with samosas and/or flatbread and mango chutney to complete this meal.
  • Vegetarian: Use Sukhi’s cauliflower curry & lentils in place of chicken coconut curry with mango.
  • Gluten-Free: Use gluten-free naan or flatbread for serving or omit.
  • Curry: Swap the chicken curry for the Suki’s Tikka Masala. 
  • Mango: Swap for 2 cups pineapple.


  • Dice mango, cook rice if using and store separately in airtight containers in the refrigerator for up to 3 days.


Calories: 275kcal | Carbohydrates: 12g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 79mg | Potassium: 443mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1250IU | Vitamin C: 33mg | Calcium: 29mg | Iron: 1mg