Mango chicken curry slow cooker with fork
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Mango Chicken Curry Slow Cooker

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.  
Course Dinner
Cuisine Indian
Keyword Indian Mango Chicken Curry
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 people
Calories 343kcal
Author Kim

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

  1. Nutritional information does not include rice or veges.
  2. If serving with brown rice, about 2 cups will serve 4 people.

Nutrition

Calories: 343kcal | Carbohydrates: 24g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Fiber: 2g | Sugar: 12g