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Slow Cooker Mango Chicken Curry
- Category: Dinner |
Hands down, this slow cooker mango chicken curry fakeaway reigns supreme as the most recreated dish among my followers, with millions of views across social media platforms.
SERVES
4
CALORIES
290
COOKING TIME
3 hours
DIFFICULTY
simple
Inspired by my travels in Thailand where I fell in love with a similar mango chicken curry like this, and honestly its a game changer when it comes to flavour – and so easy to make too. For more easy slow cooker recipes like this, you can pick up my first ever cookbook The Healthy Slow Cooker Book or my latest slow cooker book Slow Cooker Even Easier on Amazon today.
Why Make This Slow Cooker Recipe?
Making Slow Cooker Mango Chicken Curry in a slow cooker is a wise choice for several reasons. It’s far more cost effective than ordering a takeaway, allowing you to enjoy a a delicious curry at a fraction of the cost. With the convenience of a slow cooker, you can prepare a delicious Mango Chicken Curry that’s both budget-friendly and tastes great, making it a great option for busy days or relaxed evenings at home.
What’s in Slow Cooker Mango Chicken Curry?
In my slow cooker mango chicken curry recipe, you’ll find a combination of fresh and vibrant ingredients that come together to create a rich and flavourful dish. I use 400ml of reduced-fat coconut milk for creaminess, complemented by a sliced red chilli for a touch of heat. A large chopped mango adds natural sweetness, while a tablespoon of mango chutney enhances the fruity flavour. The sauce consists of sliced onion, chopped garlic, and grated fresh ginger, all working together to build depth. I’ve included all the ingredients below, but I promise this is one of my most popular recipes for a reason!
Storing and Freezing Slow Cooker Mango Chicken Curry
Leftover slow cooker mango chicken curry will keep in an airtight container in the fridge for 3-4 days. Like many slow-cooked dishes, the flavours often improve after a day or two. You can also freeze portions of this curry in freezer bags for up to 3 months. Thaw in the fridge before reheating for best results.
More Slow Cooker Recipes to Try
If you enjoy this slow cooker mango chicken curry, why not try some more Bored of Lunch slow cooker dishes:
Tags:
- curry |
- slow cooker |
- slowcooker |
Method
Step 1
Start by gathering all the ingredients needed for the curry. Chop the chicken into bite-sized pieces and dice the onion. Peel and chop the mango into chunks, and mince the garlic.
Step 2
In the slow cooker, add all of your ingredients apart from the yellow pepper. Give everything a good stir to ensure that the chicken and mango are evenly coated with the curry mixture. Season with salt and pepper to taste.
Step 3
Set the slow cooker to cook on high for 3 hours or on low for 7 hours.
Step 4
About 15 minutes before the cooking time is complete, add the chopped yellow pepper to the slow cooker. Stir it into the curry mixture, ensuring that it’s well incorporated.
Step 5
After the 15 minutes have passed, check the curry for seasoning and adjust if necessary. If you prefer a thicker consistency, you can mix a tablespoon of cornflour with water and let it cook for a few more minutes until the sauce has thickened slightly.
Step 6
Spoon the slow cooker mango chicken curry over cooked rice or noodles, garnish with fresh coriander or spring onions if desired, and enjoy the delicious flavours of this comforting dish.
Ingredients
3 chicken breasts, sliced
400ml (1 2/3 cups) tin of reduced-fat coconut milk
1 red chilli, sliced, with seeds
1 large mango, peeled and chopped
1 tbsp mango chutney
1 onion, sliced
4 garlic cloves, chopped
2.5cm fresh ginger, grated
Handful of fresh coriander, chopped
1–2 tbsp curry powder
2 tbsp soy sauce
Juice of 1 lime, plus 1 slice
1 yellow pepper, sliced
Salt and pepper, to taste
1 tbsp cornflour, mixed to a paste with 1 tbsp water (optional)
