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Slow Cooker Mango Chicken Curry

A comforting and aromatic slow-cooked chicken curry infused with sweet mango and rich coconut milk, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs Opt for high-quality chicken for the best flavor. Thighs are preferred for their tenderness.
  • 2 pieces ripe mangoes, peeled and diced Choose mangoes that are bright yellow and slightly soft to ensure sweetness.
  • 1 medium onion, chopped A sweet or yellow onion will add depth to the flavor.
  • 3 cloves garlic, minced Fresh is best, as it packs a flavorful punch.
  • 1 tbsp fresh ginger, grated The warmth of ginger helps elevate the dish.
  • 1 can coconut milk (14 oz) For rich creaminess; I love using Thai Kitchen for its authentic taste.
  • 0.5 cup chicken broth (low sodium) Keeps the dish balanced without overpowering flavors.
  • 0.25 cup tomato paste This adds body and depth—I like the Cento brand.
  • 2 tbsp curry powder My go-to is McCormick. Feel free to adjust based on your spice preference!
  • 1 tsp ground cumin For an earthy base.
  • 0.5 tsp turmeric Gives a warm color and a hint of earthiness.
  • 0.5 tsp chili powder (optional for heat) Adjust this to your taste—don’t be shy!
  • 2 tbsp olive oil Helps sauté the aromatics before they hit the slow cooker.
  • to taste salt and pepper
  • to taste fresh cilantro, chopped (for garnish) Brightens the dish before serving.
  • as needed cooked rice (for serving) I prefer jasmine rice for its slight sweetness.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onions become soft and translucent.
  2. Carefully move the sautéed mixture to your slow cooker.
  3. Place your chicken thighs in the slow cooker. Pour in the coconut milk, chicken broth, and tomato paste. Sprinkle in the curry powder, cumin, turmeric, chili powder, salt, and pepper. Give it a good stir to combine everything.
Cooking
  1. Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
  2. Stir in the diced mango during the last 30 minutes of cooking.
  3. Once cooked, remove the chicken from the slow cooker, shred or chop it into bite-sized pieces, and return it to the pot, stirring to combine.
Serving
  1. Serve the curry over a bed of freshly cooked rice and garnish with cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for 3 months. Reheat with a splash of chicken broth for moisture.