This Slow Cooker Mango Chicken Curry is a delicious tropical twist on traditional curry, blending the sweetness of ripe mangoes with savory spices. The result is a rich, creamy, and flavorful dish that’s perfect for any night of the week. Slow cooking allows the flavors to meld beautifully, creating tender chicken and a velvety sauce.
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken thighs
- 2 ripe mangoes, peeled and diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth (low sodium)
- 1/4 cup tomato paste
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional for heat)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice (for serving)
How to Make Slow Cooker Mango Chicken Curry:
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes soft and fragrant, stirring occasionally to avoid burning the garlic.
2. Transfer to the Slow Cooker:
Once the onion mixture is softened and aromatic, transfer it to the slow cooker. This base layer will provide a rich flavor foundation for the curry.
3. Add the Chicken and Spices:
Place the chicken thighs in the slow cooker. Add the coconut milk, chicken broth, tomato paste, curry powder, cumin, turmeric, chili powder (if you’re using it for some heat), salt, and pepper. Stir everything together to combine, ensuring the chicken is well coated with the spice mixture.
4. Slow Cook the Curry:
Cover the slow cooker with its lid and set it to cook. You can cook the curry on low for 6-7 hours, or on high for 3-4 hours. During this time, the chicken will become tender, absorbing the rich flavors of the curry sauce.
5. Add the Mango:
In the last 30 minutes of cooking, stir in the diced mango. The mango will soften slightly and add a wonderful sweetness to balance the spices in the curry.
6. Shred or Chop the Chicken:
Once the chicken is cooked through and tender, remove it from the slow cooker. Shred or chop the chicken into bite-sized pieces, then return it to the slow cooker and stir it back into the sauce. Let it cook for the final 30 minutes to allow the flavors to blend even more.
7. Serve and Garnish:
Serve the mango chicken curry over cooked rice. Garnish with freshly chopped cilantro for a burst of color and fresh flavor. Enjoy your meal!
Helpful Tips:
- Choosing Mangoes: Use ripe, but firm mangoes for this recipe. Overly soft mangoes may break down too much in the curry.
- Adjusting Spice Levels: If you prefer a spicier curry, feel free to add more chili powder or even a fresh chili pepper. If you’re sensitive to heat, omit the chili powder altogether.
- Coconut Milk: For a richer sauce, use full-fat coconut milk. If you prefer a lighter version, you can use lite coconut milk.
- Chicken Options: While chicken thighs are recommended for their tenderness and flavor, you can use chicken breasts as a leaner alternative. Just be mindful of cooking times, as breasts can dry out faster than thighs.
Details:
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low, or 3-4 hours on high
- Total Time: About 6 hours 15 minutes (on low)
- Yield: Serves 4-6
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Fusion (Indian-inspired)
- Diet: Gluten-Free, Dairy-Free
Notes:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry in a pot on the stove or in the microwave.
- Freezing: You can freeze the cooked curry in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: This curry pairs beautifully with basmati rice or naan bread. You can also serve it with a side of steamed vegetables for a complete meal.
Frequently Asked Questions:
1. Can I use frozen mango instead of fresh?
Yes, you can use frozen mango if fresh is not available. Just make sure to thaw and drain the mango before adding it to the slow cooker.
2. Can I make this dish spicier?
Absolutely! To increase the heat, add extra chili powder, fresh chilies, or even a bit of cayenne pepper. Adjust the spice level to your preference.
3. What other sides can I serve with this curry?
In addition to rice, you can serve this mango chicken curry with naan bread, couscous, or even quinoa. Roasted vegetables or a light cucumber salad would also complement the dish nicely.
Storage Instructions:
Store any leftover mango chicken curry in an airtight container in the refrigerator for up to 3 days. To reheat, warm the curry gently on the stove over medium-low heat or microwave individual servings. If freezing, transfer the cooled curry to a freezer-safe container and freeze for up to 2 months. Let it thaw in the refrigerator overnight before reheating.
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Slow Cooker Mango Chicken Curry
Description
This Slow Cooker Mango Chicken Curry is a delicious tropical twist on traditional curry, blending the sweetness of ripe mangoes with savory spices. The result is a rich, creamy, and flavorful dish that’s perfect for any night of the week. Slow cooking allows the flavors to meld beautifully, creating tender chicken and a velvety sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 ripe mangoes, peeled and diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth (low sodium)
- 1/4 cup tomato paste
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional for heat)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice (for serving)
Instructions
1. Sauté the Aromatics:
Begin by heating the olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes soft and fragrant, stirring occasionally to avoid burning the garlic.
2. Transfer to the Slow Cooker:
Once the onion mixture is softened and aromatic, transfer it to the slow cooker. This base layer will provide a rich flavor foundation for the curry.
3. Add the Chicken and Spices:
Place the chicken thighs in the slow cooker. Add the coconut milk, chicken broth, tomato paste, curry powder, cumin, turmeric, chili powder (if you’re using it for some heat), salt, and pepper. Stir everything together to combine, ensuring the chicken is well coated with the spice mixture.
4. Slow Cook the Curry:
Cover the slow cooker with its lid and set it to cook. You can cook the curry on low for 6-7 hours, or on high for 3-4 hours. During this time, the chicken will become tender, absorbing the rich flavors of the curry sauce.
5. Add the Mango:
In the last 30 minutes of cooking, stir in the diced mango. The mango will soften slightly and add a wonderful sweetness to balance the spices in the curry.
6. Shred or Chop the Chicken:
Once the chicken is cooked through and tender, remove it from the slow cooker. Shred or chop the chicken into bite-sized pieces, then return it to the slow cooker and stir it back into the sauce. Let it cook for the final 30 minutes to allow the flavors to blend even more.
7. Serve and Garnish:
Serve the mango chicken curry over cooked rice. Garnish with freshly chopped cilantro for a burst of color and fresh flavor. Enjoy your meal!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry in a pot on the stove or in the microwave.
- Freezing: You can freeze the cooked curry in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: This curry pairs beautifully with basmati rice or naan bread. You can also serve it with a side of steamed vegetables for a complete meal.