This Slow Cooker Mango Chicken is easy to make and can be made with either fresh, canned or frozen mango - so perfect to make all year round. Only 20 minutes of prep and the chicken is perfectly tender with thick sweet and spicy curry sauce.
Why Make This Recipe?
- Set and forget with just 20 minutes of Prep
- Is a full bodied medium curry but easy to make more or less spicy
- You can taste the sweetness of the mango
- No need to make a curry paste
- The sauce sauce is thick and creamy and coats the chicken
- Make it all year round with canned mango
- Easy to find ingredients available at supermarkets
- Tastes like your favourite takeaway but healthier
The Different Types of Mango To Use
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.
- 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
- 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.
- 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.
Frozen Mango
- If using frozen mango, make sure to let it defrost naturally first to room temperature first.
- Alternatively, store it overnight in the fridge to let it defrost
- Make sure its fully defrosted before putting into the food processor to make into a puree.
Other Ingredient Notes
- 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.
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.
- 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
Your Questions Answered
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 is more spicy
Add an extra teaspoon of dried red chilli flakes when marinating the chicken.
Variations and Tips
- 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 ½ 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
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
This Mango Chicken Curry is quick to prepare thanks to the premade Indian curry pastes that are used, with just 20 minutes of prep. This means it’s a great recipe to have in your repertoire if you have busy weekends and busy weeknights.
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
This Slow Cooker Mango Chicken is easy to make and can be made with either fresh, canned or frozen mango - so perfect to make all year round. Only 20 minutes of prep and the chicken is perfectly tender with thick sweet and spicy curry sauce.
Ingredients
- 750 grams/1.5 pound skinless chicken thigh - (trimmed with fat removed)
Curry
- 1 ½ cup Mango - (see notes 1-3)
- 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 Garlic minced
- 1 tablespoon Grated ginger
To Marinate the Chicken
- ¼ cup Yellow Curry Paste
- 2 tablespoon Garlic minced
- 1 tablespoon Grated ginger
- 1 teaspoon Red Chilli Flakes
- ¼ cup Natural yogurt - (full fat)
Instructions
- Cut the chicken thigh into chunks about 2cm x 2cm.
- 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
- Use your blender or food processor to blitz the mango (frozen, fresh, or canned) into a smooth puree.
- 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
- If using Canned Mango: 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. Aim for around 1kg of mangos or 2 pounds.
- If using Frozen Mango: Make sure to let it defrost naturally first to room temperature first. Alternatively, store it overnight in the fridge to let it defrost. Make sure its fully defrosted before putting into the food processor to make into a puree.
- 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
Calories: 343kcalCarbohydrates: 24gProtein: 35gFat: 11gSaturated Fat: 2gFiber: 2gSugar: 12g
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