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.
Keyword Indian Mango Chicken Curry
Prep Time 10minutes
Cook Time 6hours
Total Time 6hours10minutes
500grams/1 pound skinless chicken breasttrimmed with fat removed
1cupMangocanned or fresh
¼cupYellow Curry PasteI use the brand “Ayam”
1medium Brown onion diced finely
¼cupYellow Curry Paste
1teaspoonRed Chilli Flakes
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
Nutritional information does not include rice or veges.
If serving with brown rice, about 2 cups will serve 4 people.