Slow Cooker Chicken Curry With Mango
Make this dump-and-go Slow Cooker Chicken Curry with mango: mild, creamy, and silky with a quick cornstarch finish. Coconut milk cooks gently the whole time.
Ingredients
- 1 ¼ pound chicken breast cut in chunks
- 1 shallot finely chopped
- 2 cloves garlic pressed
- 14 oz. diced tomatoes
- 1 ¾ cup coconut milk
- 1 mango in cubes fresh or frozen
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon saffron threads soak 5 minutes in 2 tablespoons warm water
- 1 cinnamon stick
- 2 cardamom pods lightly crushed (optional)
- 1 red chili finely chopped (to taste)
- 1 teaspoon salt
- ground black pepper at taste
- 2 tablespoons cornstarch + 2 tablespoons cold water, slurry
Ingredients you need per step are listed below the step in Italic
Instructions
- Place chicken in the slow cooker.1 ¼ pound chicken breast
- Add shallot and garlic.1 shallot, 2 cloves garlic
- Pour in diced tomatoes and coconut milk.14 oz. diced tomatoes, 1 ¾ cup coconut milk
- Add mango cubes.1 mango
- Stir in curry powder, turmeric, and ground ginger.2 tablespoons curry powder, 1 teaspoon ground turmeric, 1 teaspoon ground ginger
- Pour in the saffron water with threads.½ teaspoon saffron threads
- Add a cinnamon stick and cardamom pods. Tip: Put the cardamom pods in a tea strainer, and then you'll get them out easily after stewing.1 cinnamon stick, 2 cardamom pods
- Stir in the chopped red chili (to taste).1 red chili
- Season with sea salt and black pepper.1 teaspoon salt, ground black pepper
- Stir everything to combine.
- Cover and cook on LOW for 4–6 hours (or HIGH for 2½–3½ hours) until chicken is very tender.
- Mix cornstarch with cold water to make a smooth slurry.2 tablespoons cornstarch
- Stir the slurry into the curry.
- Cover and cook 20–30 minutes on LOW until the sauce is glossy and lightly thickened.
- Remove the cinnamon stick and cardamom pods.
- Taste and adjust salt and pepper.
- Serve hot with basmati rice and naan.
NOTES
1. Do I have to brown the chicken? No. This is dump-and-go by design.
2. Will the coconut milk split? Not on LOW. Keep the heat gentle and finish with the slurry.
3. How thick should the sauce be? Pourable and glossy. It should coat a spoon and cling to rice, not sit like gravy.
4. Troubleshooting
- Too thin: After adding slurry, cook 20–30 minutes. Still thin? Add a little more slurry and cook for 10 minutes.
- Too thick: Loosen with water or coconut milk.
- Looks split: Stir and keep on LOW 5–10 minutes; it usually comes back together.
- Bland: Salt at the end matters; a squeeze of lemon can brighten.
- Pineapple twist: Swap (half) the mango for pineapple.
- Veg boost: Add a handful of green beans or spinach in the last 15 minutes.
- Nutty finish: Scatter toasted cashews when serving (check allergies).
- No saffron: Skip it; the curry is still great.
- Fridge: 3 days, in an airtight container
- Freezer: 3 months. Cool fully, portion, and label.
- Reheat: Add 2 tablespoons of water or coconut milk per portion; warm gently, do not boil.
Nutrition
Calories: 452kcal | Carbohydrates: 25g | Protein: 34g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 782mg | Fiber: 4g | Sugar: 11g | Vitamin A: 859IU | Vitamin C: 49mg | Iron: 7mg
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