Mango Chicken Slow Cooker Curry Recipe

Recipe By Slurrp

This Mango Chicken Slow Cooker Curry is a delicious and flavorful dish that combines tender chicken with the sweetness of mangoes and the aromatic spices of curry. The slow cooker method allows the flavors to meld together, resulting in a rich and creamy curry sauce. Serve this dish over steamed rice or with naan bread for a satisfying meal.

4.5
29 Rating -
Rate
Non Vegdiet
6hr 10minstotal
10minsPrep
6hr Cook
6hr 10m.total
10m.Prep
6hr Cook
Mango Chicken Slow Cooker Curry
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ingredients serve

Ingredients for Mango Chicken Slow Cooker Curry Recipe

  • 3/4 pound Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
  • 1/2 Onion, Diced
  • 1.50 cloves Cloves Of Garlic, Minced
  • 1/2 inch Ginger, Grated
  • 1 tablespoon Curry Powder
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 1/4 teaspoon Salt
  • 1 Ripe Mangoes, Peeled And Diced
  • 1/2 can Coconut Milk
  • 1/2 cup Chicken Broth
  • 1/2 Juice Lime
  • as needed Fresh Cilantro, Chopped, For Garnish

Directions: Mango Chicken Slow Cooker Curry Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine chicken, onions, garlic, ginger, curry powder, turmeric, cumin, coriander, and salt.
  • STEP 2.Add diced mangoes, coconut milk, and chicken broth to the slow cooker.
  • STEP 3.Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
  • STEP 4.Remove the lid and stir in lime juice and cilantro.
  • STEP 5.Serve the Mango Chicken Slow Cooker Curry over steamed rice or with naan bread.
  • STEP 6.Garnish with additional cilantro, if desired.

Cooking Tips

  • For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
  • If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry during the last 30 minutes of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a saucepan over medium heat until heated through.
  • Serve the Mango Chicken Slow Cooker Curry over steamed rice or with naan bread.
Nutrition
value
1681
calories per serving
135 g Fat67 g Protein49 g Carbs36 g FiberOther

Current Totals

  • Fat
    135g
  • Protein
    67g
  • Carbs
    49g
  • Fiber
    36g

MacroNutrients

  • Carbs
    49g
  • Protein
    67g
  • Fiber
    36g

Fats

  • Fat
    135g

Vitamins & Minerals

  • Calcium
    205mg
  • Iron
    11mg
  • Vitamin A
    2791mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    19mg
  • Vitamin B6
    2mg
  • Vitamin B9
    198mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    219mg
  • Vitamin E
    11mg
  • Copper
    2mcg
  • Magnesium
    256mg
  • Manganese
    4mg
  • Phosphorus
    784mg
  • Selenium
    62mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp