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Slow Cooker Mango Chicken Curry

Experience the tropical bliss of this easy and flavorful slow-cooked mango chicken curry, bursting with juicy mangoes, tender chicken, and a rich coconut sauce.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs easy to shred and full of flavor
  • 2 pieces ripe mangoes, peeled and diced choose ones that yield slightly when pressed for maximum sweetness
  • 1 medium onion, chopped a sweet onion works nicely
  • 3 cloves garlic, minced fresh is best, but pre-minced can work in a pinch
  • 1 tbsp fresh ginger, grated adds a zesty kick; can substitute with ground ginger
  • 1 can coconut milk (14 oz) look for full-fat for creaminess; light coconut milk works too
  • 0.5 cup chicken broth low sodium to control salt levels
  • 0.25 cup tomato paste for depth of flavor
  • 2 tbsp curry powder using a blend from a favorite local spice shop
  • 1 tsp ground cumin adds warmth and earthiness
  • 0.5 tsp turmeric for color and health benefits
  • 0.5 tsp chili powder optional if you like a little heat
  • 2 tbsp olive oil for sautéing; can substitute with coconut oil
  • to taste Salt and pepper
  • Fresh cilantro, chopped for garnish and fresh flavor
  • Cooked rice for serving; basmati or jasmine rice are preferred

Method
 

Preparation
  1. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onions are soft and translucent.
  2. Transfer to the Slow Cooker: Carefully move the onion mixture to your slow cooker using a spatula.
  3. Add the Chicken and Spices: Layer the chicken on top of the aromatics in the slow cooker. Pour in the coconut milk, chicken broth, and tomato paste. Sprinkle over the curry powder, cumin, turmeric, chili powder, and add salt and pepper. Stir gently to combine.
Cooking
  1. Slow Cook the Curry: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
  2. About 30 minutes before serving, stir in the diced mango.
  3. Once cooked, use tongs to remove the chicken from the slow cooker, shred or chop it, and return it to the slow cooker.
Serving
  1. Serve the curry over warm cooked rice with a sprinkle of fresh cilantro.

Notes

This curry stores well. Refrigerate for up to 4 days or freeze for up to 3 months. You can substitute frozen chicken thighs but it's best to thaw them for even cooking.