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–+ servings
creamy mango chicken curry slow cooked in a bowl with a fork
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Slow Cooker Mango Chicken Curry

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.
Course Dinner
Cuisine Indian
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Calories 450kcal
Author Kim

Equipment

  • Slow Cooker

Ingredients

  • 750 grams/1.5 pound skinless chicken thigh (trimmed with fat removed)

Curry

  • 1 ½ cup Mango (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 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)

Rice

  • 2 cups Jasmine rice, cooked

Instructions

  • Prepare Chicken: Cut the chicken thigh into chunks about 2cm x 2cm.
  • 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.
  • 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.
  • Serve: Divide into 4 portions and serve with ½ a cup of Jasmine rice.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Coconut Cream: Full fat coconut cream is best to help create a nice thick and rich curry sauce.
  7. 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.
  8. Serving:  If serving with brown rice, about 2 cups will serve 4 people. 
  9. Leftover coconut milk or Mango:  Drizzle a little extra coconut cream to serve, along side a teaspoon of mango puree on the side.
  10. Nutritional information does not include rice or veges.

Nutrition

Calories: 450kcal | Carbohydrates: 35g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Fiber: 2g | Sugar: 12g