This Slow Cooker Mango Chicken Curry is easy to make and can be made with either fresh or canned mango - so perfect to make all year round. Only 20 minutes of prep and the chicken is perfectly tender with thick creamy sweet, savoury and spicy curry sauce.
Save This Recipe!
Enter your email below and I'll send this recipe link straight to your inbox so you'll always have it handy!
Recipe Highlights
- The chicken is slow cooked for 6 hours and is perfectly tender and juicy, covered in thick, creamy, sweet and spicy curry sauce
- 10 simple and basic everyday supermarket ingredients
- Set and forget with just 20 minutes of Prep
- Is a full bodied medium curry but easy to make more or less spicy
- No need to make a curry paste, storebought ones are perfect
- Make it all year round with canned mango
- Tastes like your favourite takeaway but healthier
- The Mangos add the perfect level of sweetness without the need for any additional sweeteners
- The perfect delicious dinner under 500 calories
Ingredients for Mango Chicken Curry
Ingredient Notes
- Canned Mango: I personally find that canned mango is the most convenient for this recipe as its available all year round and there's no defrosting required.
- Fresh Mango: Making with fresh mangos when in season is another great way to make this curry, however unless you can get the mangoes cheap, it could be more expensive than buying canned.
- Curry Paste: I used the brand "Ayam" Yellow Curry Paste as the base. Any brand of Thai yellow curry paste would work. Penang curry paste would also work and is a little milder than yellow curry paste. Alternatively, you can swap curry paste for 2 tablespoons of Curry Powder (I recommend Clives of India)
- Tomato Puree: also called tomato passata. This works to thicken the curry sauce. Note that tomato puree/tomato passata is not the same as tomato paste with is a more concentrated form of tomato and is not suitable to be substituted.
- Coconut Cream: Full fat coconut cream is best to help create a nice thick and rich curry sauce.
- Garlic and Ginger: I like to use fresh garlic and ginger, however using the minced garlic and ginger that comes in a jar will still produce a great curry with loads of flavour.
No Slow Cooker? Check out this Creamy Chicken Curry with Pumpkin made on the stovetop.
Making dinners under 500 calories is my specialty, with many of my most popular being low calorie chicken recipes, low calorie meal prepping recipes and low calorie slow cooker recipes.
Mango Tips
- Canned Mango: Make sure to buy the canned mango in natural juice, not syrup as that will have added sugars. You'll need about the equivalent of 800 grams or more if buying canned - about 30 oz.
- Fresh Mango: Find mangos that are large, juicy and ripe or over ripe. Depending on the size, you'll need between 3 and 5 mangoes. Aim for around 1kg of mangos or 2 pounds. The type and ripeness of mango used will affect the sweetness. Soft ripe mangoes will have more sweetness, than firmer mangoes.
How to Make
- 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.
Tip: The longer you marinate it the better, however if you're short on time, skip the marination time of reduce to 10 to 15 minutes.
- Puree the Mango: add mango cheeks to a bowl and mash with a fork or potato masher until it resembles a puree. Alternatively you could use a food processor or stick blender to achieve a super smooth puree. (I personally just mash the mango with a fork for about 5 minutes until smooth)
- Saute the armoatics. 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 Chicken: add the marinated chicken to the slow cooker and stir through so that its covered
- Add Coconut Cream and Mango: add the coconut cream and stir through. Stir through the mango puree until all the chicken pieces are covered.
- Cook: Place lid onto slow cooker pot and slow cooker on low temperature for 6 hours.
Recipe Tips
- Veges: 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)
- Protein: Before serving, stir through some fresh baby spinach for an extra protein hit
- Colour: 30 minutes before the slow cooker is finished, add ½ cup of frozen peas for a pop of colour
- More Mango: Stir through 1 cup of fresh mango before serving so that extra freshness is mixed in
- Garnish: Add some additional fresh mango on top to serve
- Too Sweet? If the curry sauce is too sweet, add a squeeze of lime juice stirred through at the end of cooking to balance it out.
- Storage: Store leftovers in the fridge for 2 to 3 days.
- Freezing: Freeze in an air tight container for upto 3 months. Like most curries this is an excellent dish for freezing and tastes great reheated.
How To Serve
- 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
Common Questions
How spicy is this curry?
Making the recipe as stated, will result in a medium curry.
How to make it less spicy
Reduce the curry paste for the marinade and the sauce to 2 tablespoons each instead of ¼ cup each.
How to make it more spicy
Add an extra teaspoon of dried red chilli flakes when marinating the chicken.
Can you use chicken breast?
Yes breast will work, however make sure to chop it into large chunks as it many have a tendency to dry out more than chicken thigh. Using larger chunks of chicken breast will help to keep the meat moist.
This slow cooked Mango Chicken Curry is easy to do all in the pot of your slow cooker without having to pre cook anything on the stovetop. There's minimal prep time and then its set and forget for 6 hours. Its also under 500 calories. Yes! even with rice. This is one of my all time favorite low calorie chicken recipes!
More Slow Cooker Recipes:
- Slow Cooker Creamy Chicken Tikka Masala
- Slow Cooker Kerala Beef Curry
- Slow Cooker Thai Green Beef Curry
- Slow Cooker Beef Korma
- Slow Cooker Rogan Josh with Tender Beef
- Slow Cooker Spicy Moroccan Chicken
- All Slow Cooker Recipes
Slow Cooker Mango Chicken Curry
Kim Morris
This Slow Cooker Mango Chicken Curry is creamy, sweet, savoury and a little bit spicy. Made with either canned or fresh mango, its perfect to eat year round and its under 500 calories.
Ingredients
- 750 grams skinless chicken thigh - (trimmed with fat removed)
Curry
- 1 ½ cup mango (canned) - see notes 2-3
- 1 cup tomato puree - see note 5
- ½ cup coconut cream - see note 6
- ¼ cup yellow curry paste - see note 4
- 1 medium brown onion (diced finely)
- 2 tablespoon minced garlic
- 1 tablespoon ginger paste
To Marinate the Chicken
- ¼ cup yellow curry paste
- 2 tablespoon minced garlic
- 1 tablespoon ginger paste
- 1 teaspoon red chilli flakes
- ¼ cup natural full fat yogurt
Rice
- 2 cups jasmine rice, cooked
Instructions
- Prepare Chicken: Cut 750 grams skinless chicken thigh into chunks approx 2cm x 2cm.
- Marinate the Chicken. add chicken thigh pieces to a large bowl with half the ¼ cup yellow curry paste, 2 tablespoon minced garlic, 1 tablespoon ginger paste, 1 teaspoon red chilli flakes and ¼ cup natural full fat yogurt. Mix it all together and make sure the chicken is well coated with the ingredients and then set it aside.
- Puree the Mango: add 1 ½ cup mango (canned) to a bowl and mash with a fork or potato masher until it resembles a puree. Alternatively you could use a food processor or stick blender to achieve a super smooth puree. (I personally just mash the mango with a fork for about 5 minutes until smooth)
- Saute the armoatics. Add 1 medium brown onion (diced finely), ¼ cup yellow curry paste, 2 tablespoon minced garlic, 1 tablespoon ginger paste and stir through until it becomes fragrant. Add 1 cup tomato puree and stir through.
- Add Chicken: add the marinated chicken to the slow cooker and stir through so that its covered
- Add Coconut Cream and Mango: add ½ cup coconut cream and stir through. Then, stir through the mango puree until all the chicken pieces are covered.
- Cook: Place lid onto slow cooker pot and slow cooker on low temperature for 6 hours.
- Serve: Serve with 2 cups jasmine rice, cooked
Notes
- Chicken: The longer you marinate it the better, however if you're short on time, skip the marination time of reduce to 10 to 15 minutes.
- If using Canned Mango: This is the best option and the one I prefer to use. Buy the canned mango in natural juice, not syrup as that will have added sugars. You'll need about the equivalent of 800 grams or more if buying canned - about 30 oz.
- If using Fresh Mango: Find mangos that are large, juicy and ripe or over ripe. Depending on the size, you'll need between 3 and 5 mangoes.
- Curry Paste: I used the brand "Ayam" Yellow Curry Paste as the base. Any brand of Thai yellow curry paste would work. Penang curry paste would also work and is a little milder than yellow curry paste.
- Tomato Puree: also called tomato passata. This works to thicken the curry sauce. Note that tomato puree/tomato passata is not the same as tomato paste with is a more concentrated form of tomato and is not suitable to be substituted.
- Coconut Cream: Full fat coconut cream is best to help create a nice thick and rich curry sauce.
- Garlic and Ginger: I like to use fresh garlic and ginger, however using the minced garlic and ginger that comes in a jar will still produce a great curry with loads of flavour.
- Serving: If serving with brown rice, about 2 cups will serve 4 people.
- Leftover coconut milk or Mango: Drizzle a little extra coconut cream to serve, along side a teaspoon of mango puree on the side.
- Nutritional information does not include rice or veges.
Nutrition
Serving: 1serveCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 11gSaturated Fat: 2gFiber: 2gSugar: 12g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Wanna learn my secrets to maintaining a Sugar Free Lifestyle for the past 10 years?Get my FREE 5 Day email series where I'll show you how to master sensible snacking, how to create sugar free dessert truffles and how to make the perfect low calorie no sugar banana bread, plus more!
Emmy says
This recipe makes a delicious slow cooked meal.
Everyone loves it that has tried it in my family. I don't add extra chili as there are small children, but even the fussy ones ate this dinner.
Thankyou for the recipe.