Easy Slow Cooker Mango Chicken Curry: A Mild & Creamy Weeknight Favorite
Prepare to fall in love with this incredibly easy Slow Cooker Chicken Curry with Mango. It’s a mild, silky, and utterly delicious dish that’s perfect for any weeknight. With minimal effort, simply combine all ingredients in your slow cooker, and let the gentle heat of the coconut milk work its magic. The result? A perfectly cooked dinner that patiently waits for you. This family-friendly curry bursts with the bright, sweet flavor of mango, beautifully complemented by aromatic spices. Serve it alongside fluffy basmati rice and warm, soft naan bread for a complete and satisfying meal that will become a regular in your rotation.
Slow Cooker Chicken Curry: At a Glance
- 🍛 Recipe: Slow Cooker Chicken Curry With Mango
- ⏱️ Prep time: 10-15 minutes (minimal hands-on time)
- 🔥 Cook time: LOW 4-6 hours (ideal for maximum creaminess) or HIGH 2½-3½ hours (for a quicker cook)
- 👨👩👦👦 Servings: 4 (easily scalable for larger families or meal prep)
- 😋 Taste: Mildly spiced, wonderfully creamy, subtly sweet from the mango, with a delicate warmth from the blend of curry spices. Optional fresh chili allows for customizable heat.
- 🧾 Key ingredients: Chicken breast (or thighs), rich coconut milk, diced tomatoes, ripe mango, fragrant curry powder, and a touch of saffron for depth and color.
- 🧪 Allergens Contains: This recipe is naturally free from common major allergens like gluten, milk, eggs, peanuts, tree nuts, and fish when using pure ingredients. Always check labels for spice mixes and canned goods, as some may contain traces of sulfites, celery, or mustard.
- 🧠 Difficulty: Very easy; designed as a “dump-and-go” recipe where your slow cooker handles the bulk of the work, making it perfect for beginners and seasoned cooks alike.
Indulge in Creamy Chicken Curry with Coconut Milk
This Slow Cooker Chicken Curry is my ultimate go-to for those hectic days when time is a luxury I don’t have. Imagine tossing all your ingredients into the slow cooker first thing in the morning, responding to the inevitable chorus of “What’s for dinner?” texts, and then confidently moving on with your day. By the time my husband, three hungry sons, and our ever-hopeful cat converge around the dinner table, the kitchen is filled with an irresistible aroma that promises a delicious meal.
The magic of slow cooking transforms simple ingredients into something truly extraordinary. The sauce, infused with rich coconut milk, becomes incredibly creamy without feeling heavy, coating every bite with its mild yet flavorful essence. The ripe mango cubes soften into sweet pockets, offering a delightful counterpoint to the warm spices. And the chicken? It practically melts in your mouth, falling apart with the gentlest touch of a spoon. This is more than just dinner; it’s a moment of calm and culinary contentment, effortlessly delivered.
Why This Slow Cooker Chicken Curry Recipe is a Must-Try
- True Dump-and-Go Convenience: Say goodbye to tedious pre-browning or sautéing. This recipe is designed for maximum ease. Just add all your raw ingredients to the slow cooker, give them a quick stir, and place the lid on. It’s perfect for busy mornings or when you simply want to minimize your time in the kitchen.
- Mild by Default, Flavorful by Design: We’ve crafted this curry to be inherently mild, making it a guaranteed hit with kids and those who prefer a gentler spice level. For the heat-lovers in your family, fresh chili slices or chili flakes can be added at the table, allowing everyone to customize their bowl to perfection.
- Coconut Milk Perfection from the Start: Unlike some recipes that call for adding coconut milk later, we incorporate it from the beginning. The low, slow cooking process ensures the coconut milk emulsifies beautifully, preventing it from splitting and resulting in an incredibly smooth, velvety, and rich sauce every single time.
- Silky, Glossy Finish: The secret to a truly professional-looking curry lies in its texture. A simple cornstarch slurry added towards the end of cooking thickens the sauce just enough, giving it a beautiful sheen and a luxurious mouthfeel that clings perfectly to your rice and chicken.
- Reliable & Consistent Results: This recipe is tried and true. You can confidently expect perfectly tender chicken that shreds effortlessly, a consistently creamy sauce, and no undesirable oily separation. It’s a foolproof method for a delicious slow cooker curry.
Essential Ingredients for Your Mango Chicken Curry
The exact measurements are conveniently listed in the comprehensive recipe card further below. Here’s a closer look at the key components that bring this delightful curry to life:
- Chicken: We recommend using boneless, skinless chicken breast or thighs, cut into even chunks. Both cuts remain incredibly juicy and tender in the slow cooker, absorbing all the wonderful flavors of the curry sauce. Thighs often lend an even richer flavor.
- Shallot: These provide a delicate, gentle sweetness and aromatic base that mellows beautifully as it slow cooks, melting seamlessly into the sauce without overpowering other flavors.
- Garlic: An indispensable savory foundation, pressed garlic adds a robust aromatic depth crucial for any flavorful curry.
- Diced Tomatoes: Canned diced tomatoes contribute a pleasant tanginess and essential body to the sauce, helping to create its rich texture and vibrant color.
- Coconut Milk: Full-fat coconut milk is the star here, delivering a lusciously creamy, dairy-free sauce. The slow, gentle heat of the cooker ensures it stays smooth and well-integrated, providing that signature richness.
- Ripe Mango: The sweetness of ripe mango cubes is paramount, offering a bright, fruity balance to the warm spices. As it cooks, the mango softens into tender, juicy pockets of flavor. You can use either fresh, perfectly ripe mango or convenient frozen mango cubes.
- Curry Powder: Choose your favorite mild curry powder blend. This spice blend is the backbone of the curry’s warm, earthy, and aromatic flavor profile.
- Turmeric: Beyond its beautiful golden hue, turmeric adds a subtle earthiness and numerous health benefits to the curry.
- Ground Ginger: Delivers a comforting warmth and a touch of pungent sweetness, complementing the other spices without the need for fresh chopping.
- Saffron: A small but luxurious addition, saffron threads impart a distinctive floral aroma, a subtle honeyed flavor, and a gorgeous golden-orange color, elevating the dish to something truly special.
- Cinnamon Stick & Cardamom Pods: These whole spices infuse the curry with deep, round, and exotic flavors. The cinnamon stick provides a warm sweetness, while crushed cardamom pods offer a bright, citrusy, and slightly piney note that is quintessential to many Asian curries.
- Red Chili: This is entirely optional and allows you to control the heat level. A finely chopped fresh red chili can be added for a subtle kick, or omitted entirely for a kid-friendly version. You can also offer chili flakes at the table.
- Cornstarch + Cold Water: This simple slurry is the secret to achieving that coveted silky, glossy, and perfectly thickened sauce at the end of the cooking process.
- Salt & Black Pepper: Essential for seasoning and balancing all the flavors, adjusted to your personal taste at the end.
Crafting Your Slow Cooker Mango Chicken Curry: Step-by-Step
While the detailed, printable recipe card is provided below, here’s a simplified overview of the four straightforward steps to preparing this delightful curry:
- Step 1: Load the Slow Cooker: Begin by placing your chicken chunks evenly at the bottom of the slow cooker pot. Distribute the finely chopped shallot and pressed garlic over the chicken. Follow with the diced tomatoes, ensuring a good base for the sauce.
- Step 2: Add Liquids & Spices: Pour in the coconut milk and scatter the mango cubes over the ingredients. Now, introduce the aromatic elements: stir in the curry powder, ground turmeric, ground ginger, and the saffron (including the water it soaked in). Add the cinnamon stick, crushed cardamom pods, and the chopped red chili if using. Season generously with salt and black pepper, then stir everything thoroughly to combine all the delicious flavors.
- Step 3: Cook & Thicken: Cover your slow cooker and let it work its magic. Cook on the LOW setting for 4-6 hours, which is ideal for achieving the creamiest sauce and most tender chicken. Alternatively, if you’re short on time, cook on HIGH for 2½-3½ hours. The chicken should be incredibly tender and easily shredded. Once cooked, prepare a smooth slurry by mixing cornstarch with cold water. Stir this slurry into the hot curry. Re-cover and cook for an additional 20-30 minutes on LOW until the sauce is beautifully glossy and lightly thickened to your desired consistency.
- Step 4: Finish & Serve: Carefully remove the cinnamon stick and any whole cardamom pods (a tea strainer can help contain them during cooking). Taste the curry and adjust the salt and pepper as needed to perfect the flavors. Serve your rich, creamy Slow Cooker Mango Chicken Curry hot with a side of fragrant basmati rice, warm naan bread, and perhaps a refreshing quick cucumber salad to cut through the richness.
Top Tips for Perfect Slow Cooker Chicken Curry
- Embrace the Low Setting: For the most luxurious and creamiest sauce, always opt for the LOW cooking setting. The gentle heat allows the coconut milk to meld beautifully with the spices, preventing it from separating and resulting in an exceptionally smooth texture.
- Bloom Your Saffron: To maximize the flavor and color of your saffron threads, always soak them in a couple of tablespoons of warm water for at least 5 minutes before adding them to the slow cooker. This process, known as blooming, helps release their full aromatic potential.
- Master the Slurry: When preparing your cornstarch slurry, ensure the water is cold. Mixing cornstarch with cold water before adding it to a hot liquid prevents lumps and ensures a smooth, silky thickening of your curry sauce.
- Adjusting Sauce Consistency: If your sauce appears too thick after the slurry has done its work, don’t fret! Simply stir in a splash of extra coconut milk or water until it reaches your preferred pourable consistency.
- Personalize the Heat: Keep the curry mild during cooking to cater to all palates. Offer fresh chili slices, chili flakes, or a dash of hot sauce at the table for those who enjoy a spicier kick.
- Perfect Pairings: This mango chicken curry shines brightest when served with classic accompaniments. Fluffy basmati rice is a must, and warm, pillowy naan bread is perfect for scooping up every last drop of the delicious sauce. A simple cucumber salad (diced cucumber with a squeeze of lemon juice and a pinch of salt) adds a refreshing contrast.
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📖 Recipe
RECIPE CARD
Slow Cooker Chicken Curry With Mango
Andréa
Make this incredibly easy, dump-and-go Slow Cooker Chicken Curry with mango: mild, wonderfully creamy, and finished with a silky texture thanks to a quick cornstarch slurry. The coconut milk cooks gently from the start, ensuring a smooth, rich sauce every time.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner, Main Course
Cuisine Asian, Indian-Inspired
Servings 4 persons
Calories 452 kcal
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Ingredients
- 1 ¼ pound chicken breast, cut in chunks (boneless, skinless thighs also work well)
- 1 shallot, finely chopped (or ½ small onion)
- 2 cloves garlic, pressed (or minced)
- 14 oz. diced tomatoes (undrained)
- 1 ¾ cup full-fat coconut milk (from a can)
- 1 ripe mango, cubed (fresh or frozen for convenience)
- 2 tablespoons mild curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon saffron threads, soak for 5 minutes in 2 tablespoons warm water
- 1 cinnamon stick
- 2 cardamom pods, lightly crushed (optional, but adds wonderful flavor)
- 1 red chili, finely chopped (adjust to your preferred heat level, or omit for mild)
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 2 tablespoons cornstarch, combined with 2 tablespoons cold water to make a smooth slurry
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Metric – US Customary
Instructions
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Begin by placing the cut chicken breast chunks evenly at the bottom of your slow cooker pot.1 ¼ pound chicken breast
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Add the finely chopped shallot and pressed garlic cloves over the chicken.1 shallot, 2 cloves garlic
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Pour the undrained diced tomatoes and the full-fat coconut milk over the other ingredients in the slow cooker.14 oz. diced tomatoes, 1 ¾ cup coconut milk
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Evenly distribute the fresh or frozen mango cubes over the contents of the pot.1 mango
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Sprinkle in the mild curry powder, ground turmeric, and ground ginger.2 tablespoons curry powder, 1 teaspoon ground turmeric, 1 teaspoon ground ginger
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Pour in the saffron water, including all the threads, which will infuse a beautiful color and aroma.½ teaspoon saffron threads
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Carefully add the cinnamon stick and lightly crushed cardamom pods. Tip: For easy removal later, place the cardamom pods inside a small tea strainer or cheesecloth pouch before adding them.1 cinnamon stick, 2 cardamom pods
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If you enjoy a bit of heat, stir in the finely chopped red chili now. Remember to adjust the amount to your personal taste.1 red chili
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Generously season the curry with sea salt and freshly ground black pepper. These seasonings are vital for balancing and enhancing all the flavors.1 teaspoon salt, ground black pepper
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Give everything in the slow cooker a good stir to ensure all ingredients are well combined and coated with the spices.
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Cover your slow cooker securely with its lid. Cook on the LOW setting for 4-6 hours, or if time is a factor, on HIGH for 2½-3½ hours. The curry is ready when the chicken is exceptionally tender and can be easily shredded with a fork.
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In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until you achieve a completely smooth, lump-free slurry. This will be used to thicken your sauce.2 tablespoons cornstarch
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Pour the cornstarch slurry into the simmering curry, stirring continuously to ensure it incorporates smoothly and evenly throughout the sauce.
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Re-cover the slow cooker and continue to cook on LOW for another 20-30 minutes. During this time, the sauce will visibly thicken and develop a beautiful, glossy sheen.
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Carefully remove and discard the cinnamon stick and any cardamom pods from the curry.
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Before serving, taste the curry and adjust the seasoning with additional salt and pepper as needed, ensuring the flavors are perfectly balanced.
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Serve your flavorful and creamy Slow Cooker Mango Chicken Curry hot, accompanied by fluffy basmati rice and warm, freshly baked naan bread. Enjoy!
Notes
1. Do I have to brown the chicken? No, and this is one of the best features of this recipe! It’s specifically designed as a “dump-and-go” meal, meaning you just add all the ingredients directly to the slow cooker without any preliminary browning. This saves significant time and effort without compromising flavor.
2. Will the coconut milk split? When cooked on the LOW setting, it is highly unlikely for the coconut milk to split. The gentle, consistent heat of the slow cooker on a low setting allows the coconut milk to integrate beautifully, creating a stable and creamy sauce. Finishing with the cornstarch slurry further helps to emulsify and stabilize the sauce.
3. How thick should the sauce be? The ideal consistency for this curry sauce is pourable and beautifully glossy. It should be thick enough to lightly coat the back of a spoon and cling appealingly to the rice and chicken, rather than being as thick as a gravy. If you prefer it slightly thicker or thinner, you can adjust the slurry or add a splash more liquid.
4. Troubleshooting Common Issues:
- Sauce Too Thin: After adding the cornstarch slurry, ensure you cook it for the recommended 20-30 minutes. If it’s still too thin, mix a little more cornstarch with cold water to form another small slurry, stir it in, and cook for an additional 10-15 minutes on LOW until desired thickness is achieved.
- Sauce Too Thick: Easily remedied! Simply whisk in a splash of additional coconut milk or water (about 1-2 tablespoons at a time) until the sauce reaches your preferred consistency.
- Sauce Looks Split/Curdled: This can occasionally happen if the heat was too high or stirred too vigorously. Don’t worry, it often comes back together. Continue stirring gently on LOW heat for another 5-10 minutes; the gentle heat combined with the starch from the slurry usually helps it re-emulsify.
- Curry Tastes Bland: Often, blandness is due to insufficient seasoning. Ensure you taste and adjust the salt and pepper at the very end. A small squeeze of fresh lemon or lime juice can also work wonders to brighten and elevate the overall flavor profile.
5. Delicious Variations to Try:
- Pineapple Twist: For a different tropical sweetness, swap out half or all of the mango for fresh or canned pineapple chunks. The slight tartness of pineapple works beautifully with the curry spices.
- Vegetable Boost: Enhance the nutritional value by adding a handful of green beans, spinach, or bell pepper slices during the last 15-30 minutes of cooking. This ensures they retain their texture and vibrant color.
- Nutty Finish: For an added layer of texture and flavor, scatter some toasted cashews or slivered almonds over the curry just before serving. (Always be mindful of nut allergies).
- No Saffron? No Problem!: While saffron adds a unique depth and color, the curry is still incredibly delicious without it. Feel free to omit it if you don’t have it on hand or prefer not to use it.
6. Storage and Reheating Guidelines:
- Fridge: Leftover curry can be stored safely in an airtight container in the refrigerator for up to 3 days.
- Freezer: This curry freezes exceptionally well! Allow it to cool completely, then portion it into airtight, freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Remember to label with the date.
- Reheat: To reheat, thaw overnight in the fridge if frozen. Add about 2 tablespoons of water or extra coconut milk per portion to help loosen the sauce. Warm gently on the stovetop over low heat, stirring frequently, or in the microwave. Avoid boiling vigorously to maintain the sauce’s smooth texture.
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
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
Keyword chicken curry, slow cooker recipe, mango curry, easy curry, family dinner, coconut milk curry
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