Slow-Cooker Mango-Chicken Curry

If you’re craving a dish that bursts with tropical sweetness and a hint of spice, meet your new favorite: Slow-Cooker Mango-Chicken Curry. This recipe combines tender chicken, vibrant vegetables, and a luscious sauce made from coconut milk and mango juice, all simmered slowly to develop rich, layered flavors. It’s the perfect balance of creamy, sweet, and savory, ideal for busy weeknights or weekend meal prep. Plus, the slow cooker does the heavy lifting, so you get a comforting, restaurant-worthy dish with minimal effort.

Why You’ll Love This Recipe

• Hands-off cooking: Just toss everything in and let your slow cooker work its magic while you go about your day.
• Bright & creamy flavors: The combination of coconut milk and mango juice creates a silky sauce with a tropical twist.
• Nutrient-packed veggies: Carrots, broccoli, cauliflower, and bell peppers add color, crunch, and vitamins.
• Customizable heat: Adjust the green curry paste to your spice preference for a mild or fiery curry.
• Perfectly tender chicken: Slow cooking ensures juicy, fall-apart chicken thighs or breasts.
• Easy to serve: Pairs beautifully with rice or homemade bread like Naan Bread Recipe.

What to Buy

• 1 1/3 cups full-fat coconut milk – adds creaminess and richness.
• 1 1/3 cups 100% mango juice – for a natural fruity sweetness.
• 2 teaspoons fresh ginger, minced – brings warmth and zing.
• 2 tablespoons green curry paste – start with less if you prefer mild heat.
• Pinch of sea salt – to enhance all the flavors.
• 2 large carrots, sliced – for sweetness and texture.
• 1 pound boneless, skinless chicken breasts or thighs – thighs stay juicier.
• 4 teaspoons tapioca starch – to thicken the curry sauce.
• 2 cups broccoli florets – a fresh, green crunch.
• 2 red bell peppers, cubed – for color and sweetness.
• 1 mango, cubed – adds a fresh burst of tropical flavor at the end.
• Sliced green onions and cilantro – for garnish and herbal brightness.
• 6 cups cauliflower florets – a low-carb veggie that absorbs the curry flavors.
• 4 teaspoons coconut oil – to sauté and enhance coconut flavor.
• 4 tablespoons unsweetened coconut flakes – for toasting and garnish.

Equipment & Tools

• Slow cooker – essential for the slow, even cooking of this curry.
• Cutting board and sharp knife – for prepping vegetables and chicken.
• Measuring cups and spoons – to get the ratios just right.
• Mixing bowl – to toss chicken with tapioca starch before cooking.
• Sauté pan – for toasting coconut flakes and optionally sautéing veggies.
• Wooden spoon or silicone spatula – for stirring the curry.
• Serving bowls and garnish utensils – to present your dish beautifully.

Slow-Cooker Mango-Chicken Curry, Made Easy

Step 1: Prep Your Ingredients

Start by slicing the carrots, cubing the red bell peppers and mango, and chopping the broccoli and cauliflower into bite-sized florets. Mince your fresh ginger finely, and slice the green onions and cilantro for garnish later. Cut the chicken into chunks if desired. Toss the chicken pieces in a bowl with the tapioca starch to lightly coat – this helps thicken the curry sauce during cooking.

Step 2: Combine Liquids and Aromatics

In a separate bowl, whisk together the full-fat coconut milk, mango juice, green curry paste, minced ginger, and a pinch of sea salt. This fragrant, flavorful liquid base will infuse your curry with tropical warmth and gentle spice.

Step 3: Layer Ingredients in Slow Cooker

Grease the bottom of your slow cooker with a teaspoon of coconut oil. Add the sliced carrots and cauliflower florets first, as they take longest to cook. Next, add the coated chicken pieces, followed by broccoli florets and red bell peppers. Pour the coconut milk and mango juice mixture evenly over the top.

Step 4: Cook Low and Slow

Set your slow cooker on low and cook for 5 to 6 hours, or until the chicken is tender and the vegetables are soft but not mushy. The slow heat melds the flavors together beautifully, creating a luscious curry sauce.

Step 5: Thicken and Add Fresh Mango

Once cooked, stir the curry gently. If you want a thicker sauce, mix the tapioca starch with a few tablespoons of cold water and stir it into the slow cooker. Let it cook on high for an additional 15–20 minutes until thickened. Finally, fold in the fresh cubed mango for a bright, juicy pop of sweetness.

Step 6: Toast Coconut Flakes and Garnish

While the curry thickens, heat the remaining coconut oil in a small pan over medium heat. Toast the coconut flakes until golden and fragrant, about 2–3 minutes. Sprinkle these toasted flakes along with sliced green onions and fresh cilantro over each serving for texture and herbal notes.

Better Choices & Swaps

• Protein: Use chicken thighs for juicier meat or breasts for leaner options.
• Vegetables: Swap cauliflower with green beans or snap peas for crunch.
• Heat level: Reduce green curry paste to 1 tablespoon for milder curry.
• Thickener: Substitute tapioca starch with cornstarch or arrowroot powder.
• Juice: Use fresh mango puree instead of mango juice for a thicker sauce.
• Vegan option: Replace chicken with chickpeas or tofu and follow the same steps.

Little Things that Matter

• Use full-fat coconut milk—not light—to get a creamy, rich curry texture.
• Don’t skip toasting coconut flakes; they add a wonderful nutty crunch and aroma.
• Fresh ginger is key for authentic flavor; avoid powdered substitutes.
• If you prefer more vibrant veggies, add broccoli and bell peppers halfway through cooking.
• Serve with fluffy basmati rice or try pairing with Naan Bread Recipe to soak up every drop of sauce.

Best Ways to Store

This Slow-Cooker Mango-Chicken Curry stores beautifully, making it ideal for leftovers or meal prep. Transfer cooled curry to airtight containers and refrigerate for up to 4 days. When reheating, warm gently on the stove or microwave until heated through, stirring occasionally. The sauce may thicken when chilled; add a splash of water or coconut milk to loosen it before reheating.

For longer storage, freeze the curry in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Note that fresh mango added at the end is best fresh and not frozen with the curry.

Questions People Ask

Can I use frozen vegetables in this curry?

Yes, frozen broccoli, cauliflower, and bell peppers can be used. Add them in the last 2 hours of cooking to prevent over-softening.

How spicy is this curry?

The level of heat depends on the amount of green curry paste you use. This recipe calls for 2 tablespoons, which provides moderate spice. Reduce to 1 tablespoon or less for a milder dish.

Can I make this curry without a slow cooker?

Absolutely! Simmer the curry on the stovetop in a large pot over low heat for about 45 minutes to 1 hour, stirring occasionally until the chicken is cooked and vegetables are tender.

What can I serve with this mango chicken curry?

This curry pairs wonderfully with steamed rice, quinoa, or homemade bread like Naan Bread Recipe. You can also serve alongside other slow cooker favorites like Slow Cooker Teriyaki Chicken or Slow Cooker Butter Chicken for a flavorful meal rotation.

Our Most-Loved Recipes

• Slow Cooker Teriyaki Chicken – a sweet and savory classic.
• Slow Cooker Butter Chicken – rich, creamy, and comforting.
• Naan Bread Recipe – perfect for soaking up sauces.

Final Bite

This Slow-Cooker Mango-Chicken Curry is a vibrant, effortless dish that brings a taste of the tropics straight to your table. With its creamy coconut base, juicy mango accents, and tender chicken, it’s an irresistible curry that’s both nourishing and satisfying. Whether you’re meal prepping for the week or hosting friends, this recipe is guaranteed to impress with minimal fuss. Don’t forget to garnish with toasted coconut flakes and fresh herbs for that perfect finishing touch!

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