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Mango chicken curry slow cooker with fork

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.
Course Dinner
Cuisine Indian
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Calories 343kcal
Author Kim


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


  • 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)


  • 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


  1. 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.
  2. 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.
  3. 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.
  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.


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