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Fakeaway Mango Chicken Curry
- Category: Popular |
By a clear mile this is my most-recreated dish – period. A go-to for me and a game-changer when it comes to flavour, and it’s so easy to make, too.
SERVES
4
CALORIES
312
COOKING TIME
3 hours
DIFFICULTY
simple
Can I make curry in the slow cooker?
The slow cooker is perfect for curry. It lets the chicken become tender and soak up all the flavours from the sauce.
How long does it take to cook in the slow cooker?
Cook on low for 4–6 hours or high for 2–3 hours, depending on your slow cooker and how soft you like your chicken.
Can I use frozen chicken?
Yes – but add extra cooking time to ensure it’s fully cooked and tender.
Can I make it spicier or milder?
Absolutely, just adjust the chilli, curry powder, or curry paste to suit your taste. Mango adds natural sweetness, so it balances well with heat.
Can I make this curry ahead of time?
It tastes even better the next day as the flavours develop. Just reheat gently before serving.
Can I make it healthier?
Use light coconut milk, lean chicken breast, and add extra vegetables like peppers, courgettes, or spinach for a lighter fakeaway.
Do I need to brown the chicken first?
No, it’s optional. Browning adds extra flavour, but the slow cooker will still make the chicken juicy and delicious.
What should I serve with this mango chicken curry?
It goes well with rice, naan bread, or cauliflower rice for a lower-calorie option.
Can I freeze leftovers?
Store in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.
Can I make it vegan?
Yes – swap the chicken for tofu, chickpeas, or vegetables and use coconut milk for a vegan-friendly curry.
And for more healthy fakeaway recipes like this, you can check out:
Or, you can pick up a copy of my brand new book, Healthy Fakeaways on Amazon!
Method
Step 1
Place all the ingredients, except the yellow pepper, into the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 7 hours.
Step 2
Add the yellow pepper and cook for another 15 minutes. Serve with basmati rice and garlic naans, scattered with red onion slices, and with lime wedges for squeezing over. Enjoy!
Ingredients
3 chicken breasts, cut into chunks
400ml tin of reduced-fat coconut milk
1 red chilli, deseeded and sliced
1 large ripe mango, peeled, stoned and chopped
1 tbsp mango chutney
1 onion, sliced
4 garlic cloves, chopped
2.5cm piece of fresh ginger, grated
handful of fresh coriander, chopped, plus extra to serve
1–2 tbsp curry powder
2 tbsp light soy sauce
juice of 1 lime
1 tbsp cornflour, mixed to a paste with 1 tbsp water
1 yellow pepper, sliced
salt and pepper, to taste
To serve:
basmati rice
garlic naans
red onion slices
lime wedge
