Basil chicken with coconut-mango sauce



10 min


8 servings

* PLUS Cooking time: 14 minutes


  • 6 skinless, boneless chicken breasts
  • vegetable oil
  • 1/2 red onion
  • 1 large mango
  • 398-mL can coconut milk
  • 2 tsp dried basil leaves
  • 2 tsp ground cumin
  • 1/4 to 1/2 tsp hot-red-chili-flakes
  • 1/2 tsp salt
  • 1 lime
  • 1/2 cup coarsely chopped fresh basil , or coriander (optional)


  • Slice each chicken breast lengthwise into 3 or 4 thick strips. Lightly oil a large wide saucepan and set over medium heat. When hot, add chicken. Stir often until chicken loses its pink colour, 4 to 5 minutes. Meanwhile, place onion on a cutting board, cut side down, then thinly slice. Peel mango. Slice fruit from stone in large pieces, then cut into thick bite-size strips.
  • When chicken is no longer pink, remove to a large plate. Pour coconut milk into pan. Increase heat to medium-high. Add onion, dried basil, cumin, chili flakes and salt. Boil, uncovered and stirring often, until sauce is reduced by half, about 4 to 5 minutes. Return chicken and any juices to pan. Reduce heat to medium.
  • Add mango and stir often, uncovered, until chicken is springy when pressed, 6 to 8 minutes. Slice lime in half and cut one half into 6 thin wedges. Coarsely chop basil. When chicken is cooked, squeeze juice from half of lime overtop. Sprinkle with fresh basil. Delicious with rice noodles and snow peas. Serve with lime wedges.

Nutrition (per serving)

  • Calories
  • 245,
  • Protein
  • 24.3 g,
  • Carbohydrates
  • 9.8 g,
  • Fat
  • 12.6 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 207 mg.

The combination of basil and coconut milk is outrageously good, and fresh mango brightens up this dish.

Next Day

For a great soup, thin coconut-mango mixture with chicken broth in a saucepan. Break chicken into bite-size pieces and simmer with a handful of rice noodles and sliced red pepper until noodles soften.