Slow Cooker Mango Chicken Curry Recipe
If you’re looking for a flavorful and easy-to-make dish that combines the sweetness of mango with the rich, aromatic spices of curry, then this Slow Cooker Mango Chicken Curry is the perfect recipe for you. Not only does this dish bring the warmth of Indian cuisine to your table, but it also requires minimal effort thanks to the magic of a slow cooker. Let’s dive into how to prepare this delightful meal that will have everyone asking for seconds.
Ingredients
For the Chicken Curry:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large ripe mango, peeled and diced (or 1 cup of mango puree)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 can (14 oz) of coconut milk
- 1 can (14 oz) of diced tomatoes (or fresh, if you prefer)
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 tablespoon brown sugar (optional)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan bread, for serving
Instructions
Step 1: Prepare the Ingredients
Start by preparing your ingredients. Dice the chicken into bite-sized pieces and set it aside. Peel and dice the mango, finely chop the onion, and mince the garlic and ginger. If you’re using fresh tomatoes, dice them as well.
Step 2: Sauté the Aromatics
In a skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes. Next, add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant. Stir in the curry powder, turmeric, cumin, coriander, and garam masala, cooking for 1 minute to release the flavors.
Step 3: Transfer to the Slow Cooker
Once the spices are aromatic, transfer the onion mixture to your slow cooker. Add the diced chicken, coconut milk, diced tomatoes, and mango pieces (or puree) to the slow cooker. If you like a bit of sweetness in your curry, add the brown sugar at this point. Season with salt and pepper to taste.
Step 4: Cook the Curry
Cover the slow cooker with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender, and the flavors well combined. About 30 minutes before serving, taste the curry and adjust the seasoning if needed. If you prefer a thicker curry, you can remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate.
Step 5: Serve and Enjoy
Once the curry is ready, give it a good stir. The chicken should be succulent, and the sauce rich and creamy with the sweetness of the mango shining through. Serve the Mango Chicken Curry over a bed of steamed rice or with warm naan bread. Garnish with fresh cilantro for a burst of color and freshness.
Tips for the Perfect Mango Chicken Curry
- Choosing the Mango: The type of mango you use can affect the sweetness of the curry. If you like a sweeter curry, go for a fully ripe mango. If you prefer a hint of tartness, a slightly underripe mango will do the trick.
- Spice Level: Adjust the curry’s heat by adding fresh chilies or a pinch of cayenne pepper. Conversely, if you’re not a fan of heat, use mild curry powder.
- Make Ahead: This curry tastes even better the next day as the flavors meld together. It’s perfect for meal prep!
Conclusion
This Slow Cooker Mango Chicken Curry is a dish that balances sweet, savory, and spicy notes perfectly. It’s an excellent choice for busy weeknights or when you want to impress guests with minimal effort. The slow cooker does all the hard work, leaving you with a dish that’s bursting with flavor and sure to become a household favorite. Enjoy this delightful curry with family and friends, and savor the fusion of tropical mango with the warming spices of Indian cuisine!
