Slow Cooker Mango Chicken Curry

There’s something incredibly comforting about a dish that can fill your home with tantalizing aromas while taking care of itself in the background. Slow Cooker Mango Chicken Curry is one of those delightful meals that seems to conjure warmth and happiness with every bite. I remember the first time I made this dish; the vibrant colors of the ingredients and the luscious scent of coconut and mango wafting through my kitchen was an experience I’ll never forget. It was a chilly evening, and I had friends coming over. I wanted to impress them with a dish that was both exotic and comforting, and this curry did just that!

The beauty of the Slow Cooker Mango Chicken Curry is in its simplicity. Just toss everything into the slow cooker, let it simmer, and you’ll soon have a dish that looks like you spent hours in the kitchen. The tender pieces of chicken meld perfectly with the creamy coconut milk and sweet mango juice, while the curry paste adds just the right amount of spice. I love serving it over a bed of cauliflower rice, which complements the dish without taking away from the spotlight. This dish truly brings everyone together, and I can’t wait for you to try it!

Ingredients for Slow Cooker Mango Chicken Curry

These ingredients come together to create a harmonious blend of flavors and textures in the Slow Cooker Mango Chicken Curry. The key players include coconut milk, which adds creaminess, and mango juice, which contributes a touch of sweetness. The combination of fresh vegetables and spices provides both nutrition and a flavor kick that makes this dish stand out.

• 1 1/3 cups full-fat coconut milk: This rich milk forms the base of our curry, providing creaminess and depth of flavor.
• 1 1/3 cups 100% mango juice: Adds a sweet and fruity note that complements the spices beautifully.
• 2 teaspoons fresh ginger, minced: Brings warmth and a bit of spice to the curry.
• 2 tablespoons green curry paste: This is where the heat comes from, so adjust according to your taste preference.
• Pinch of sea salt: Just enough to enhance all the flavors.
• 2 large carrots, sliced: Provides sweetness and a lovely texture.
• 1 pound boneless, skinless chicken breasts or chicken thighs: The star of the dish, absorbing all the flavors.
• 4 teaspoons tapioca starch: Used to thicken the sauce toward the end of the cooking process.
• 2 cups broccoli florets: Adds color, nutrition, and a satisfying crunch.
• 2 red bell peppers, cubed: Sweet and vibrant, they pair well with the other ingredients.
• 1 mango, cubed: Fresh fruit adds an additional layer of sweetness and texture.
• Sliced green onion for garnish: Provides a fresh crunch and bright flavor.
• Cilantro for garnish: Adds an aromatic finish that brightens the dish.
• 6 cups cauliflower florets: Serves as a great substitute for rice, making this dish a low-carb delight.
• 4 teaspoons coconut oil: Used for sautéing, it complements the flavors beautifully.
• 4 tablespoons unsweetened coconut flakes: Adds texture and a touch of sweetness during the cooking process.

Instructions for Slow Cooker Mango Chicken Curry

Now that we have our ingredients ready, let’s dive into the steps for making this incredible dish. Cooking is a journey, and each step brings us closer to that delicious Slow Cooker Mango Chicken Curry.

1. Start by whisking together the coconut milk, mango juice, minced ginger, green curry paste, and a pinch of sea salt in the bottom of your 7-quart slow cooker. This will form the flavorful base of your curry. It’s essential to make sure everything is well combined to ensure uniform flavor throughout.
2. Next, stir in the sliced carrots. These will add sweetness and texture to your curry, making every bite delightful. The carrots should be evenly distributed in the mixture.
3. Now, place the chicken breasts directly into the milk mixture, ensuring they’re submerged. Spoon some of the sauce over the top. This helps the chicken absorb the flavors as it cooks. Cover and set your slow cooker to low. Let it work its magic for about 5 to 6 hours, or until the chicken is tender and cooked through.
4. Once the chicken is cooked, remove it from the slow cooker and transfer it to a plate. Cover it to keep it warm while we thicken the sauce.
5. In a separate small bowl, whisk together the tapioca starch with 8 teaspoons of the sauce from the slow cooker until smooth. This will prevent lumps when we add it back to the slow cooker.
6. Whisk the slurry back into the slow cooker, along with the broccoli florets and cubed red bell peppers. Give it a good stir to combine everything. Cover again, turn the heat to high, and let it cook until the sauce thickens, roughly 1 to 1.5 hours.
7. While your sauce thickens, place the cauliflower into a food processor. Pulse until it’s broken down and resembles rice. This is a fantastic low-carb alternative to traditional rice.
8. In a large pan over medium-high heat, heat the coconut oil. Add the processed cauliflower along with the coconut flakes. Cook until lightly golden brown, about 2 to 3 minutes, stirring frequently to avoid burning. This step adds a lovely texture and flavor to the cauliflower rice.
9. Next, cover the pan, reduce the heat to medium, and continue cooking until the cauliflower is tender, approximately 2 to 4 minutes. You want it soft but still slightly firm to the bite.
10. Once the sauce has thickened, shred the chicken and stir it back into the slow cooker. This is where the magic happens; the tender pieces of chicken soak up all the flavors!
11. To serve, divide the cauliflower rice between 4 bowls. Top with the chicken mixture and finish with cubed mango. Garnish with freshly sliced green onions and a sprinkle of cilantro. Enjoy!

Make It Your Own

One of the great features of the Slow Cooker Mango Chicken Curry is the ability to personalize the dish according to your tastes. Here are some tips for making it uniquely yours!

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Yes, you can freeze this curry! Just portion it into freezer-safe containers for up to 3 months.
• Pairing: Consider pairing this dish with a refreshing salad or some flatbread to soak up the delicious sauce.
• Vegetarian option: Swap the chicken for chickpeas or tofu for a vegetarian-friendly version.
• Spice it up: If you like more heat, feel free to add more green curry paste or some sliced jalapeños.
• Herbs: Fresh herbs like basil or mint can elevate the flavors and freshness of this dish.

What Goes Well With This Slow Cooker Mango Chicken Curry

Serving the Slow Cooker Mango Chicken Curry is all about creating a delightful dining experience. Here are some ideas to complement your dish:

• Cauliflower rice: This is a fantastic low-carb alternative that pairs beautifully with the flavors of your curry.
• Steamed jasmine rice: If you prefer traditional options, serve it over fluffy jasmine rice for a classic touch.
• Flatbreads: Naan or pita bread works wonderfully to scoop up the curry. It’s a fun way to enjoy every last bite!
• Side salad: A light salad with fresh greens and a citrus vinaigrette can add a refreshing contrast to the rich curry.
• Occasions: This dish is excellent for cozy family dinners, casual gatherings, or even as a comforting meal during festive seasons.
• Storage tips: Leftovers can be stored in airtight containers and reheated, making it a great make-ahead option.

FAQ

Conclusion

In summary, the Slow Cooker Mango Chicken Curry offers a delightful combination of flavors, textures, and aromas that make it a standout dish. It’s not just a meal; it’s an experience that brings warmth and joy to any table. I encourage you to try this recipe and share it with your loved ones. You’ll find that it’s perfect for both casual dinners and special occasions, and it’s sure to leave everyone asking for seconds!

Slow Cooker Mango Chicken Curry

Satisfy your cravings with this Slow Cooker Mango Chicken Curry. Rich, creamy, and packed with flavors, this easy weeknight dinner will warm your soul. Perfect for sharing with family and friends, you won’t want to miss making this dish tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs 30 minutes mins

Total Time 7 hours hrs 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/3 cups Full-fat coconut milk
• 1 1/3 cups 100% mango juice
• 2 teaspoons Fresh ginger, minced
• 2 tablespoons Green curry paste
• Pinch Sea salt
• 2 large Carrots, sliced
• 1 pound Boneless, skinless chicken breasts or chicken thighs
• 4 teaspoons Tapioca starch
• 2 cups Broccoli florets
• 2 Red bell peppers, cubed
• 1 Mango, cubed
• Sliced green onion for garnish
• Cilantro for garnish
• 6 cups Cauliflower florets
• 4 teaspoons Coconut oil
• 4 tablespoons Unsweetened coconut flakes

Equipment

• Chef's Knife
• Whisk
• Wooden Spoon
• Slow Cooker
• Mixing Bowl
• Frying Pan
• Food Processor

Method

 

1. Start by whisking together the coconut milk, mango juice, minced ginger, green curry paste, and a pinch of sea salt in the bottom of your 7-quart slow cooker. This will form the flavorful base of your curry. It’s essential to make sure everything is well combined to ensure uniform flavor throughout.
2. Next, stir in the sliced carrots. These will add sweetness and texture to your curry, making every bite delightful. The carrots should be evenly distributed in the mixture.
3. Now, place the chicken breasts directly into the milk mixture, ensuring they’re submerged. Spoon some of the sauce over the top. This helps the chicken absorb the flavors as it cooks. Cover and set your slow cooker to low. Let it work its magic for about 5 to 6 hours, or until the chicken is tender and cooked through.
4. Once the chicken is cooked, remove it from the slow cooker and transfer it to a plate. Cover it to keep it warm while we thicken the sauce.
5. In a separate small bowl, whisk together the tapioca starch with 8 teaspoons of the sauce from the slow cooker until smooth. This will prevent lumps when we add it back to the slow cooker.
6. Whisk the slurry back into the slow cooker, along with the broccoli florets and cubed red bell peppers. Give it a good stir to combine everything. Cover again, turn the heat to high, and let it cook until the sauce thickens, roughly 1 to 1.5 hours.
7. While your sauce thickens, place the cauliflower into a food processor. Pulse until it’s broken down and resembles rice. This is a fantastic low-carb alternative to traditional rice.
8. In a large pan over medium-high heat, heat the coconut oil. Add the processed cauliflower along with the coconut flakes. Cook until lightly golden brown, about 2 to 3 minutes, stirring frequently to avoid burning. This step adds a lovely texture and flavor to the cauliflower rice.
9. Next, cover the pan, reduce the heat to medium, and continue cooking until the cauliflower is tender, approximately 2 to 4 minutes. You want it soft but still slightly firm to the bite.
10. Once the sauce has thickened, shred the chicken and stir it back into the slow cooker. This is where the magic happens; the tender pieces of chicken soak up all the flavors!
11. To serve, divide the cauliflower rice between 4 bowls. Top with the chicken mixture and finish with cubed mango. Garnish with freshly sliced green onions and a sprinkle of cilantro. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Yes, you can freeze this curry! Just portion it into freezer-safe containers for up to 3 months. Consider pairing this dish with a refreshing salad or some flatbread to soak up the delicious sauce. Swap the chicken for chickpeas or tofu for a vegetarian-friendly version. If you like more heat, feel free to add more green curry paste or some sliced jalapeños.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.