This Mango Chicken Curry Slow Cooker is easy to make and can be made with either fresh or frozen mango. It’s a simple recreation of an all time favourite comfort food that is clean, healthy and perfect to make ahead for busy week nights.
Because its packed with mango, and not too spicy, it makes is a versatile dish if you’re having guests and they are not fans of spicy food, but you want to serve up something hearty and tasty.
Other Curry Recipes: Indian Coconut Chicken Curry, Slow Cooker Thai Green Beef Curry, Slow Cooker Rogan Josh with Tender Beef, and Pressure Cooker Rich and Saucy Beef Rendang.
TIP: If you can’t find wither fresh or frozen mango, try using canned mango, making sure to drain all the juice before pureeing it.
This is a set and forget recipe. About 10 minutes of prep, and then into your slow cooker it goes and cooks for 6 hours. I normally wouldn’t cook chicken breast in a slow cooker, but with this recipe, I wanted to try it out and it worked great.
How to Make Mango Chicken Curry in the Slow Cooker
- FIRST: Marinate the Chicken. Cut your chicken breast into 2 cm chunks and add them to a large bowl with half the yellow curry paste, garlic, ginger, red chilli flakes and natural yoghurt. Mix it all together and make sure the chicken is well coated with the ingredients and then set it aside.
- NEXT: Get the mango organised. You’ll need a food processor or high speed blender to puree it. For this recipe, fresh mango was out of season, so I used frozen. (let it sit, covered on the bench for 15 mins to thaw a little before blitzing)
- THEN: Prepare the Curry Sauce. I do this step on the stovetop, sautéing the onion, garlic and ginger until it becomes fragrant, then add the tomato puree and coconut cream and stir through. Stir through the mango puree.
- FINALLY: Get it into the slow cooker. Arrange the chicken pieces into the slow cooker and pour over the mango sauce
3 Ways to Increase the Spiciness of this Mild Indian Mango Chicken Curry
- Stir through a teaspoon or two of red chilli flakes when you add everything to the slow cooker
- Serve the dish with fresh red chilli and fresh mango on top
- Add a teaspoon of hotter Indian curry paste, such as Madras Curry Paste, or if you want it with even more punch, some Vindaloo paste.
>> Click Here To Go To All My Clean Eating Slow Cooker Recipes <<
Other Ways to change up this Mango Chicken Curry Slow Cooker
- Add some additional veges chopped small when you put everything else into the slow cooker. Think diced pumpkin, or sweet potato, beans or capsicum (peppers)
- Before serving, stir through some fresh baby spinach for an extra protein hit
- 30 minutes before the slow cooker is finished, add 1/2 cup of frozen peas for a pop of colour
- Stir through 1 cup of fresh mango before serving so that extra freshness is mixed in
- Add some additional fresh mango on top to serve
4 Things To Eat With Mango Curry Chicken
- Rice (Brown is my favourite)
- Rice/Quinoa combo (you can buy pre-made packs of rice/quinoa from Woolworths that you reheat in the microwave which is another great shortcut if you’re pressed for time)
- Cauliflower Rice, or Broccoli Rice
- Sweet Potato Mash
This Indian Mango Chicken Curry is quick to prepare thanks to the premade Indian curry pastes that are used. This means it’s a great recipe to have in your repertoire if you have busy weekends and busy weeknights. This is a dish you can put on in 10 minutes on a Sunday morning before you head out for the day, and then it will be ready when you come home.
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Mango Chicken Curry Slow Cooker
Ingredients
- 500 grams/1 pound skinless chicken breast trimmed with fat removed
Curry
- 1 cup Mango canned or fresh
- 1 cup Tomato puree
- 1/2 cup Coconut cream
- ¼ cup Yellow Curry Paste I use the brand “Ayam”
- 1 medium Brown onion diced finely
- 2 tablespoon Garlic minced
- 1 tablespoon Grated ginger
Marinate
- ¼ cup Yellow Curry Paste
- 2 tablespoon Garlic minced
- 1 tablespoon Grated ginger
- 1 teaspoon Red Chilli Flakes
- 1/4 cup Natural yogurt
Instructions
- Chop chicken. Cut the chicken breast into chunks about 2cm x 2cm.
- Marinate chicken. Add the chicken, and marinate ingredients to a large bowl. Stir through with a large spoon to coat chicken with the marinate. Set aside and prepare the mango curry sauce
- Puree the mango. Use your blender or food processor to blitz the mango (frozen, fresh, or canned) into a smooth puree.
- Prepare Curry Sauce: In a non stick pan or skillet on medium heat, add the onion, ¼ cup curry paste, 2 tablespoons minced garlic, 1 tablespoon grated ginger and stir through until it becomes fragrant. Add tomato puree and stir through. Add the coconut cream and stir through. Remove from heat. Stir through the mango puree.
- Arrange the marinated chicken pieces in the slow cooker
- Add the curry sauce to the slow cooker, pouring over the chicken.
- Cook on low heat for 6 hours.
- Serve with your choice of rice and chopped fresh coriander. Additional chilli flakes are optional
Notes
- Nutritional information does not include rice or veges.
- If serving with brown rice, about 2 cups will serve 4 people.
Nutrition
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