Chicken Stuffed with Mango, Pistachio and Cilantro

Prep Time: 15 min
Cook Time: 15 min
Serves: 4

This unique stuffed chicken recipe just explodes with flavour and texture by using crunchy pistachios, fresh sweet mango, coconut milk and curry.


1 lb (0.5 kg) boneless chicken breasts halves
1-2 mangoes, finely-sliced
6 tbsp (90 mL) pistachio nuts, unsalted and chopped
1/2 cup (125 mL) cilantro, fresh, chopped
2 tbsp (30 mL) olive oil
2 red pepper(s), cut into strips
1 can coconut milk, unsweetened
1 tbsp (15 mL) curry powder
lime juice, to taste
salt, to taste
pepper, to taste


1 Cut each breast half horizontally, without cutting all the way through, and open like a book.
2 Stuff the breasts with mango slices, 15 ml (1 tablespoon) cilantro and 15 ml (1 tablespoon) pistachios. Close breast halves and secure with toothpicks.
3 In a large frying pan, heat 15 ml (1 tablespoon) olive oil and brown chicken breasts over high heat for about 5 minutes on each side. Set aside.
4 In the same pan, heat the rest of the oil and sauté peppers over medium heat for 3 or 4 minutes.
5 Add coconut milk and curry and stir well.
6 Add chicken to sauce and simmer 10 minutes on low heat, until juices run clear or a meat thermometer indicates an internal temperature of 77 ºC (170 ºF).
7 When the chicken is cooked through, add the rest of the cilantro and pistachios and the lime juice. Adjust seasoning to taste.
8 Serve with lemon basmati rice.