Description

This Slow Cooker Mango Chicken Curry is a flavorful and comforting dish perfect for easy weeknight dinners. Tender chicken thighs simmer in a rich coconut milk curry infused with mango, turmeric, and curry powder, creating a delightful balance of sweet and savory flavors. Prepared in the slow cooker, it requires minimal hands-on time and yields a fragrant, creamy curry that pairs wonderfully with rice or naan.

Ingredients

Scale

Main Ingredients

1 1/2 pounds boneless skinless chicken thighs, cut into 1/2 inch cubes
14.5 ounces coconut milk (1 can)
1 yellow onion, diced
1 red bell pepper, diced
1 1/2 cups chopped mango (fresh or frozen)
1 tablespoon curry powder
2 teaspoons turmeric powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 cloves garlic, minced
2 tablespoons olive oil

Optional Serving Ingredients

White or brown rice
Naan bread
Chopped fresh cilantro
Squeeze of lime juice

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Instructions

Prepare the ingredients: Cube the boneless, skinless chicken thighs into 1/2 inch pieces. Dice the yellow onion and red bell pepper, mince the garlic, and chop the mango if using fresh.
Combine in slow cooker: In your slow cooker vessel, add the cubed chicken, coconut milk, diced onion, diced bell pepper, chopped mango, curry powder, turmeric powder, kosher salt, ground black pepper, minced garlic, and olive oil. Stir well to evenly coat all ingredients with the spices and coconut milk base.
Cook the curry: Set the slow cooker to high and cook for 4 hours or set it to low and cook for 8 hours. This slow cooking process will tenderize the chicken and meld the flavors beautifully.
Serve: Once cooked, serve the mango chicken curry over white or brown rice, or alongside warm naan bread. Garnish with freshly chopped cilantro and a squeeze of lime juice to brighten the flavors.

Notes

Using boneless, skinless chicken thighs keeps the meat tender and flavorful.
Fresh or frozen mango can be used depending on availability; frozen works well during off-season.
Adjust the curry powder amount to your spice preference.
Serving with rice or naan helps soak up the delicious sauce.
Garnishing with cilantro and lime juice adds freshness and balance.