ingredients:
Slow Cooker Mango Chicken Curry
Ingredients:
600–800 g chicken thighs (boneless, skinless, cut into chunks)
1 tsp chicken stock powder
1 tbsp brown sugar
2 cloves garlic, minced
1 brown onion, sliced
2 carrots, peeled and sliced
1 can (400 g) mango pieces, drained and roughly chopped
1 can (400 ml) coconut milk
2 tsp curry powder
1 tsp turmeric
1 tsp lemon or lime juice
Salt & pepper, to taste
Fresh cilantro (for garnish)
Instructions:
Prepare the base:
Place the onion, garlic, and carrots in the bottom of your slow cooker.
Add chicken & spices:
Layer chicken thighs over the veggies. Sprinkle in curry powder, turmeric, chicken stock powder, brown sugar, salt, and pepper.
Pour in liquids:
Add the coconut milk and chopped mango pieces. Stir gently to combine.
Cook:
On LOW: 6–7 hours
On HIGH: 3–4 hours
Cook until chicken is tender and flavors are well blended.
Finish:
Stir in the lemon/lime juice just before serving for a bright, fresh kick. Adjust seasoning if needed.
Serve:
Garnish with fresh cilantro. Serve hot with steamed rice, naan, or flatbread.
The mango gives this curry a lovely sweetness that balances perfectly with the spices and creamy coconut milk.
Would you like me to also give you a quick stovetop version of this curry for when you don’t want to wait on the slow cooker?
Here’s a delicious Slow Cooker Mango Chicken Curry recipe based on your
