The moment I caught that sweet, tropical scent wafting through my kitchen, I knew I was in for something truly special. Introducing my Creamy Slow Cooker Mango Chicken Curry—a dish that invites the bright essence of mango and perfectly tender chicken to dance together in a symphony of flavors. Whether you’re heading home after a long day or simply want to impress family and friends, this set-and-forget recipe requires just 20 minutes of prep before the slow cooker works its magic.
What makes this dish even more appealing is that it’s not only mouthwateringly delicious but also a guilt-free indulgence, clocking in at under 500 calories per serving. With the flexibility to use either fresh or canned mango, you can adapt it to whatever you have on hand. So, let’s dive into this blissful fusion of sweet and savory—one scoop will transport you to a cozy kitchen where the heart of homemade comfort food shines!
Why is Slow Cooker Mango Chicken Curry a Must-Try?
Easy Meal Prep: With just 20 minutes of prep, you can set this dish in motion and let the slow cooker do all the hard work.
Guilt-Free Indulgence: Enjoy this creamy delight without the worry, as it’s under 500 calories per serving, perfect for your healthy eating goals.
Tropical Flavor: The combination of sweet mango and aromatic spices creates an irresistible taste that feels like a vacation on your plate.
Versatile Options: Use fresh or canned mango based on what’s convenient, allowing you to whip this dish up anytime.
Crowd-Pleasing: Ideal for family dinners or gatherings, this recipe is sure to impress anyone who loves a comforting curry experience.
Slow Cooker Mango Chicken Curry Ingredients
• Elevate your meal with these delightful components!
For the Chicken
- 750 grams skinless chicken thigh – Provides a moist and tender base for the dish; ensure fat is trimmed for a healthier option.
- ¼ cup natural full-fat yogurt (for marination) – Tenderizes chicken and adds creaminess; non-dairy yogurt can be substituted if necessary.
- 1 teaspoon red chili flakes (for marination) – Introduces a mild heat level; adjust according to your spice preference.
For the Curry Sauce
- 1 ½ cups mango (canned) – Adds sweetness and creaminess; use canned in natural juice instead of syrup for a healthier choice.
- ½ cup coconut cream – Contributes to the creamy texture of the curry; full-fat coconut cream is preferred for richness.
- 1 cup tomato puree – Thickens the sauce and balances the sweetness of mango; tomato passata is recommended.
- ¼ cup yellow curry paste – Provides the primary flavor base; any brand of Thai yellow curry paste works well.
For Aromatics
- 1 medium brown onion (diced finely) – Adds aromatic depth; sauté until fragrant before adding other ingredients.
- 2 tablespoons minced garlic – Enhances flavor aromaticly; fresh is ideal, but jarred works too.
- 1 tablespoon ginger paste – Adds warmth and flavor complexity; fresh or jarred alternatives can be used.
For Serving
- 2 cups jasmine rice (cooked) – Complements the curry and absorbs flavors; this side enhances the complete meal experience.
Now that you have all the delicious ingredients ready, get set to create your Slow Cooker Mango Chicken Curry masterpiece!
How to Make Slow Cooker Mango Chicken Curry
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Prepare the Chicken: Begin by cutting the skinless chicken thighs into 2cm cubes and placing them in a large bowl. This ensures even cooking and tender bites.
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Marinate the Chicken: Combine the chicken pieces with half of the yellow curry paste, minced garlic, ginger paste, red chili flakes, and natural yogurt. Mix well and let it sit to absorb the flavors.
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Puree the Mango: Using a fork or blender, mash the canned mango until it’s smooth. This fragrant puree will add both sweetness and creaminess to your curry.
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Sauté Aromatics: In a skillet, heat a splash of oil and sauté the diced onions, remaining curry paste, garlic, and ginger until fragrant and golden. Add the tomato puree and stir well; this builds a flavorful base for your curry.
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Combine in Slow Cooker: Place the marinated chicken into the slow cooker, followed by the sautéed mixture, coconut cream, and mango puree. Gently mix until the chicken is well-coated in the creamy goodness.
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Cook: Cover and cook on low for 6 hours. You’ll know it’s done when the chicken is tender and easily pulls apart.
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Serve: Serve your delicious curry over a bed of warm jasmine rice, allowing each bite to absorb the rich, flavorful sauce.
Optional: Garnish with freshly chopped cilantro for added color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Slow Cooker Mango Chicken Curry
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the curry fresh and allows those flavors to meld even more!
Freezer: If you’d like to enjoy the curry later, freeze it in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheating: To reheat, gently warm on the stove over low heat or microwave in short intervals until heated through. Add a splash of coconut cream or water to retain creaminess if needed.
Make Ahead Options
These Slow Cooker Mango Chicken Curry preparations are perfect for anyone looking to save time during busy weeknights! You can marinate the chicken (combined with yogurt, curry paste, garlic, ginger, and chili flakes) and store it in the refrigerator for up to 24 hours. Additionally, the sautéed aromatics can be prepared ahead of time and kept in an airtight container for 3 days. When you’re ready to cook, simply combine everything in the slow cooker with the coconut cream and mango puree, and let it do the work. This way, you’ll enjoy a mouthwatering meal that’s just as delicious as if you made it fresh!
Slow Cooker Mango Chicken Curry Variations
Feel free to get creative with this dish! The wonderful flavors of mango and chicken can be customized to suit your taste preferences.
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Chicken Breasts: Swap chicken thighs for skinless chicken breasts for a leaner option. They will still be juicy if cut into larger chunks!
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Fresh Mango: Use fresh, ripe mangoes instead of canned for a burst of vibrant flavor. Simply peel and puree them until smooth.
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Curry Paste Types: Experiment with other curry pastes like red or Penang for a different spice profile. Each paste offers a unique twist to the dish.
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Vegetarian Version: Replace the chicken with firm tofu or chickpeas for a wholesome vegetarian meal. The tofu absorbs the flavor beautifully.
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Sweetness Adjustment: Increase or decrease the amount of mango based on your desired sweetness. A touch more can heighten the tropical notes!
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Spice Level: For extra heat, add more red chili flakes or toss in sliced fresh chilies during cooking. Adjust to your spice comfort level!
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Grain Alternatives: Swap jasmine rice for quinoa or brown rice for a heartier, nutty flavor. Both add a lovely texture to the dish.
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Creaminess Options: Use coconut milk instead of coconut cream for a lighter sauce. It’s still creamy, but with a slightly different texture.
These variations will turn your Slow Cooker Mango Chicken Curry into a personalized culinary adventure every time you make it!
Expert Tips for Slow Cooker Mango Chicken Curry
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Marination Matters: For deeper flavor, marinate the chicken overnight. If short on time, let it sit for at least 10-15 minutes.
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Chunk Size: Cut chicken into uniform 2cm cubes to ensure even cooking and prevent drying out during the slow cook.
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Mango Selection: Fresh, ripe mangoes can be used instead of canned. Choose at least 3-5 fresh mangoes to match the canned volume.
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Coconut Cream Check: Always label-check your coconut cream for additives or added sugars, ensuring a healthier curry.
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Serving Suggestions: Serve the curry with freshly steamed jasmine rice or warm flatbreads to soak up that delicious sauce.
What to Serve with Slow Cooker Mango Chicken Curry?
Cozy up your dinner table with delightful side dishes that perfectly complement this exotic curry.
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Jasmine Rice: This classic side is essential. The fluffy grains soak up the flavorful curry, balancing sweetness and spice beautifully.
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Naan Bread: Soft and pillowy, naan is perfect for scooping up every last drop of that creamy sauce. It adds a delightful texture while enhancing the overall experience.
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Cucumber Raita: This cooling yogurt-based side helps counteract the heat from the spices. Fresh and creamy, it adds a refreshing crunch to each bite.
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Steamed Broccoli: Bright green broccoli provides a satisfying crunch and a healthy touch, enhancing the colorful presentation while contributing vitamins and minerals.
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Mango Chutney: A sweet-and-spicy accompaniment that mirrors the curry’s flavor profile, mango chutney adds a sweet burst that harmonizes perfectly with the dish.
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White Wine: A chilled glass of white wine, like Sauvignon Blanc, adds a crisp contrast to creamy flavors — the perfect sipper as you indulge in this delightful meal.
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Coconut Water: This hydrating beverage echoes the tropical notes of the curry while replenishing you with natural goodness.
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Chocolate Mousse: For dessert, consider a light chocolate mousse. Its richness complements the curry well and finishes the meal on a sweet note.
Slow Cooker Mango Chicken Curry Recipe FAQs
Can I use fresh mango instead of canned?
Absolutely! If you prefer fresh mango, use about 3-5 ripe mangoes, depending on their size, to equal the 1 ½ cups of canned mango. Simply peel and dice the mangoes before pureeing them. This can add a delightful freshness to your curry!
How should I store leftover slow cooker mango chicken curry?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, allow the curry to cool to room temperature before sealing it tightly. It’s a beautiful way to have a quick, delicious meal ready for later!
Can I freeze the slow cooker mango chicken curry?
Yes, you can! Freeze the curry in a freezer-safe container for up to 3 months. Make sure to leave some space at the top of the container, as the curry may expand when frozen. Thaw it overnight in the fridge before reheating your tropical delight.
What if my curry is too thick after cooking?
If you find your curry is a bit too thick for your liking, don’t worry! You can simply stir in a splash of coconut cream or water to reach your desired consistency. Heat gently on the stove until well combined.
Is this recipe suitable for those with dairy allergies?
Definitely! To make this recipe dairy-free, opt for a non-dairy yogurt during the marination process and use a coconut cream without additives. Always check the labels to ensure they align with your dietary needs.
How do I reheat the mango chicken curry without losing its creaminess?
To reheat effectively, warm the curry on the stove over low heat, stirring frequently to prevent sticking. You may want to add a splash of coconut cream or water to help maintain that silky texture. Alternatively, microwave in short intervals, stirring in between.
Creamy Slow Cooker Mango Chicken Curry Under 500 Calories
Ingredients
Equipment
Method
- Begin by cutting the skinless chicken thighs into 2cm cubes and placing them in a large bowl.
- Combine the chicken pieces with half of the yellow curry paste, minced garlic, ginger paste, red chili flakes, and natural yogurt. Mix well and let it sit to absorb the flavors.
- Using a fork or blender, mash the canned mango until it's smooth.
- In a skillet, heat a splash of oil and sauté the diced onions, remaining curry paste, garlic, and ginger until fragrant and golden. Add the tomato puree and stir well.
- Place the marinated chicken into the slow cooker, followed by the sautéed mixture, coconut cream, and mango puree. Gently mix until well-coated.
- Cover and cook on low for 6 hours. The chicken should be tender and easily pulls apart.
- Serve your delicious curry over a bed of warm jasmine rice.
