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Savory Slow Cooker Mango Chicken Curry

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A comforting and flavorful mango chicken curry made effortlessly in a slow cooker.

Ingredients

Scale
  • 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: Heat the olive oil over medium heat in a skillet. Sauté the onions for about 2 minutes until translucent, then add garlic and ginger; cook for an additional 2 minutes until fragrant.
  2. Transfer to the slow cooker: Move the sautéed mixture to the slow cooker.
  3. Add the chicken and spices: Nestle the chicken thighs in the slow cooker. Pour in the coconut milk, chicken broth, tomato paste, and sprinkle in your spices. Stir it all together until the chicken is well-coated.
  4. Slow cook the curry: Cover with the lid and set your slow cooker on low for 6-7 hours or on high for 3-4 hours. The chicken should become incredibly tender.
  5. Add the mango: About 30 minutes before it’s done, stir in the diced mangoes.
  6. Shred or chop the chicken: Once cooked, remove the chicken pieces and shred or chop them. Return the chicken to the slow cooker for the final 30 minutes.
  7. Serve and garnish: Scoop the curry over cooked rice and sprinkle with freshly chopped cilantro. Enjoy!

Notes

Leftovers keep well for 3-4 days in the fridge or can be frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/slow-cooker-mango-chicken-curry/

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