Coconut Chicken with Fresh Mango Salsa

This recipe is made in the Magnifique multi-cooker with a non-toxic kaolin clay insert. The clay heats evenly, holds moisture, and helps the sauce develop depth without scorching. Using sauté mode for searing and low heat for simmering keeps the chicken tender and the sauce smooth, all in one pot. Use code ALISSA10 to save on yours.

Alissa Marie Wellness

Creamy Coconut Chicken with Fresh Mango Salsa

Creamy coconut chicken simmered with warming spices and finished with a fresh mango salsa for balance. This dish is rich but not heavy, easy to digest, and comes together quickly in the claypot. Great for weeknight dinners when you want something comforting that still feels fresh.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Calories: 400

Ingredients Method Notes

Ingredients

  

Coconut Chicken

• 1.5 lb boneless skinless chicken thighs, cut into chunks
• 1 14 oz can coconut milk
• 1 red bell pepper sliced
• 3 cloves garlic minced
• 1 –2 tsp ground ginger
• 1 tbsp smoked paprika
• 2 tbsp low-sodium soy sauce or coconut aminos
• 1 tbsp honey
• 1/2 –1 tsp red pepper flakes to taste
• 1 tbsp cornstarch or arrowroot + 2 tbsp water
• 2 tbsp coconut oil
• Salt and pepper

Fresh Mango Salsa

• 1 large ripe mango diced
• 1/4 red onion finely diced
• 1/4 cup fresh basil or mint chopped
• 1 jalapeño seeded and minced (optional)
• Juice of 1 lime
• Pinch of salt

Method

 

Make the mango salsa

1. In a bowl, mix mango, red onion, herbs, jalapeño (if using), lime juice, and salt. Toss and refrigerate while you cook.

Sear the chicken

1. Set the claypot to SAUTÉ. Add coconut oil. Season chicken with salt and pepper and sear until golden, about 5–6 minutes. Remove and set aside.

Build the sauce

1. Add garlic, ginger, and smoked paprika to the pot. Stir 30–45 seconds until fragrant.
2. Pour in coconut milk, scraping up any browned bits. Stir in soy sauce, honey, and red pepper flakes until smooth.

Simmer

1. Return chicken to the pot and add bell pepper. Reduce heat to LOW and simmer 12–15 minutes, until chicken is cooked through and tender.

Thicken

1. Whisk cornstarch (or arrowroot) with water. Stir into the sauce and simmer 2–3 minutes until thick and creamy. Taste and adjust seasoning.

Serve

1. Spoon over rice or cauliflower rice and top with fresh mango salsa, herbs, and extra lime if desired.

Notes

 

Cooking Notes

• Don’t rush the sear, that golden color builds flavor
• Keep simmering on low to prevent coconut milk from breaking
• Arrowroot is a good alternative if you want a lighter thickener
• This reheats well. The flavors deepen overnight

Nutrient	Amount

Calories

400-420 kcal

Protein

35 g

Fat

22 g

Carbs

24 g

Fiber

3 g

 

Macros are calculated using light coconut milk. Using full-fat coconut milk will increase calories and fat. Rice is not included.

Gut Health Notes

• Coconut milk provides fats that support satiety without spiking blood sugar
• Ginger supports digestion and helps reduce inflammation
• Garlic and onion feed beneficial gut bacteria
• Mango adds natural enzymes and fiber that pair well with richer foods
• Balanced protein and fat make this easier on digestion than a carb-heavy meal

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