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.
Servings 4 people
Calories 450kcal
Equipment
- Slow Cooker
Ingredients
- 750 grams skinless chicken thigh (trimmed with fat removed)
Curry
- 1 ½ cup mango (canned) 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 minced garlic
- 1 tablespoon ginger paste
To Marinate the Chicken
- ¼ cup yellow curry paste
- 2 tablespoon minced garlic
- 1 tablespoon ginger paste
- 1 teaspoon red chilli flakes
- ¼ cup natural full fat yogurt
Rice
- 2 cups jasmine rice, cooked
Instructions
- Prepare Chicken: Cut 750 grams skinless chicken thigh into chunks approx 2cm x 2cm.
- Marinate the Chicken. add chicken thigh pieces to a large bowl with half the ¼ cup yellow curry paste, 2 tablespoon minced garlic, 1 tablespoon ginger paste, 1 teaspoon red chilli flakes and ¼ cup natural full fat yogurt. Mix it all together and make sure the chicken is well coated with the ingredients and then set it aside.
- Puree the Mango: add 1 ½ cup mango (canned) 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 1 medium brown onion (diced finely), ¼ cup yellow curry paste, 2 tablespoon minced garlic, 1 tablespoon ginger paste and stir through until it becomes fragrant. Add 1 cup 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 ½ cup coconut cream and stir through. Then, 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: Serve with 2 cups jasmine rice, cooked
Notes
- 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.
- If using Canned Mango: This is the best option and the one I prefer to use. 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.
- 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
Serving: 1serve | Calories: 450kcal | Carbohydrates: 35g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Fiber: 2g | Sugar: 12g
