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Slow-Cooker Mango-Chicken Curry

This Slow-Cooker Mango-Chicken Curry is bursting with tropical sweetness and creamy coconut flavors, perfect for easy, hands-off meals full of vibrant veggies and tender chicken.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: Asian, Curry, Fusion
Keyword: Chicken, Curry, Dairy-Free, Easy, Gluten-Free, Mango, Slow Cooker
Servings: 4 servings

Ingredients

  • 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 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Slow Cooker
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons
  • Mixing Bowl
  • Sauté Pan
  • Wooden spoon or silicone spatula
  • Serving bowls and garnish utensils

Notes

  • Use full-fat coconut milk for a rich and creamy curry texture.
  • Toast the coconut flakes to add a wonderful nutty crunch and aroma.
  • Fresh ginger is essential for authentic flavor; avoid powdered substitutes.
  • Adjust the green curry paste quantity to control the heat level of your curry.
  • Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.