This delicious fakeaway Mango Chicken Curry from the Bored of Lunch cookbook is made in the slow cooker using chicken breasts, reduced-fat coconut milk, red chili, mango, mango chutney, and curry powder.

To make Mango Chicken Curry in your slow cooker or crockpot, place all the ingredients, except the yellow pepper, in the slow cooker, stir, and season to taste. Cook on high for 3 hours or low for 7 hours. Add the yellow pepper and cook for another 15 minutes.

I love how this curry combines sweet and spicy flavors, It’s a hit every time I make it so I highly recommend you give it a try!

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Can I use frozen mango instead of fresh mango?

Yes, you can use frozen mango instead of fresh mango. Thaw the frozen mango before adding it to the slow cooker. This helps it blend well with the other ingredients and ensures even cooking.

Slow Cooker Mango Chicken Curry Ingredients

• 3 chicken breasts, sliced
• 400 ml of reduced-fat coconut milk
• 1 red chili, sliced with seeds
• 1 large mango, peeled and chopped
• 1 tbsp of mango chutney
• 1 onion, sliced
• 4 garlic cloves, chopped
• 2.5 cm of fresh ginger, grated
• A handful of fresh coriander, chopped
• 1–2 tbsp of curry powder
• 2 tbsp of soy sauce
• Juice of 1 lime, plus 1 slice
• 1 tbsp of cornflour, mixed to a paste with 1 tbsp of water
• 1 yellow pepper, sliced
• Salt and pepper, to taste

How To Make Slow Cooker Mango Chicken Curry

1. Prepare the slow cooker: Place the sliced chicken breasts, reduced-fat coconut milk, sliced red chili with seeds, peeled and chopped mango, mango chutney, sliced onion, chopped garlic, grated fresh ginger, chopped fresh coriander, curry powder, soy sauce, and lime juice in the slow cooker. Stir everything together well.
2. Season the ingredients: Season with salt and pepper to taste, making sure the seasoning is evenly distributed.
3. Cook the curry: Cover the slow cooker and cook on high for 3 hours or on low for 7 hours, ensuring the chicken is cooked through and the flavors are well blended.
4. Add the yellow pepper: In the last 15 minutes of cooking, add the sliced yellow pepper and stir it into the curry.
5. Thicken the sauce: In a small bowl, mix 1 tbsp of cornflour with 1 tbsp of water to create a smooth paste. Stir this paste into the curry to thicken the sauce.
6. Finish and serve: After the yellow pepper has softened and the sauce has thickened, give the curry a final stir. Serve the Mango Chicken Curry hot, garnished with a slice of lime and extra fresh coriander if desired.

What can I use instead of coconut milk?

You can use heavy cream or plain Greek yogurt instead of coconut milk. These substitutes will give the curry a creamy texture. Almond milk or cashew milk can also be used for a lighter, dairy-free option.

Recipe Tips

• Prep Ingredients in Advance: Chop all vegetables and measure out spices the night before to save time in the morning. This makes the morning rush a lot smoother and ensures you don’t miss any ingredients.
• Use Fresh Lime Juice: Freshly squeezed lime juice enhances the flavor better than bottled juice. It adds a bright, tangy note that balances the richness of the coconut milk and mango.
• Adjust Spice Level: If you prefer a milder curry, remove the seeds from the chili before slicing. For a spicier kick, add an extra chili or a pinch of cayenne pepper.
• Check Consistency: If the curry seems too thin, leave the lid off the slow cooker for the last 30 minutes. This helps reduce excess liquid and thickens the sauce naturally.

Recipe Variations

• Vegetarian Option: Replace chicken with chickpeas and sweet potatoes. Add these at the beginning and cook for the same time, resulting in a hearty, flavorful vegetarian curry.
• Add More Vegetables: Include other vegetables like spinach, zucchini, or peas. Stir them in during the last 15 minutes of cooking to maintain their texture and nutrients.
• Use Different Protein: Substitute chicken breasts with boneless chicken thighs, shrimp, or even firm tofu. Adjust the cooking time slightly based on the protein you choose.
• Sweetness Adjustment: If you prefer a sweeter curry, add a small amount of honey or extra mango chutney. Taste and adjust as needed, ensuring the flavors remain balanced.
• Creamier Texture: For a creamier curry, stir in a couple of tablespoons of plain Greek yogurt or heavy cream at the end. This adds richness and a smooth texture to the sauce.

What To Serve With Mango Chicken Curry

Serve your Mango Chicken Curry with fragrant basmati rice, warm naan bread, or quinoa. Try roasted sweet potatoes or a fresh cucumber salad.

You can also pair it with coconut rice or Fresh Green Beans for a tasty twist.

How To Store Leftover Mango Chicken Curry

In The Fridge:

Store leftover Mango Chicken Curry in an airtight container. Keep it in the fridge for up to 3 days. Make sure it’s fully cooled before sealing to prevent condensation. Reheat thoroughly before serving to ensure it’s safe to eat.

In The Freezer:

You can freeze Mango Chicken Curry in a freezer-safe container for up to 3 months. Make sure it’s fully cooled before freezing to prevent ice crystals. Thaw in the fridge overnight before reheating.

How To Reheat Leftover Mango Chicken Curry

Reheat your leftover Mango Chicken Curry in a saucepan over medium heat. Stir occasionally to heat evenly. Alternatively, microwave it in a microwave-safe dish, covered, on high for 2-3 minutes. Stir halfway through for even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Thai Red Curry
• Slow Cooker Coronation Chicken Curry
• Slow Cooker Lamb And Potato Curry