There’s just something magical about tossing everything into a slow cooker in the morning and coming home to a house that smells like heaven. This Slow Cooker Mango Chicken Curry is sweet, creamy, and just the right amount of spicy. I’ve made it on busy weekdays, lazy Sundays, and even for casual dinner nights with friends—it never disappoints.
It’s got tender chicken, juicy mango, warm spices, and that slow-simmered flavor you can’t fake. So good over rice, or even with naan to soak up all the sauce!
🍗 What You’ll Need
- 1 ½ lbs boneless skinless chicken thighs, cut into chunks
- 1 ½ cups mango (fresh or frozen), diced
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp chili powder (adjust for heat)
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp salt
- Juice of ½ lime
- Fresh cilantro, for garnish
- Cooked rice, for serving
❤️ Why I Love This Recipe
This one’s a staple in my house. The combo of mango and curry spices is just perfect—sweet, savory, and cozy all at once.
- No searing, no mess—just throw it all in and go.
- It smells AMAZING while it cooks.
- Leftovers taste even better the next day.
- Feels fancy but is super easy to make.
🍽 Servings: 4
⏱️ Cook Time: 6 hours on low or 3 hours on high
🔬 Why This Recipe Works (Quick Science)
- Slow cooking tenderizes the chicken so it’s fall-apart soft without drying out.
- Coconut milk adds fat, which helps balance the acidity and heat in the dish.
- Mango breaks down over time, naturally sweetening the curry and giving it a silky texture.
🍛 Meal Plan Ideas
- Make extra rice to use in a stir fry or burrito bowl the next day.
- Serve leftovers over mashed sweet potatoes or even noodles.
- Chop up leftover chicken curry and wrap it in naan or tortillas for a fusion lunch.
😬 Common Mistakes
- Using chicken breast – it dries out. Thighs stay juicy.
- Adding mango too early – use diced mango from the start, not puree or it’ll turn too watery.
- Not seasoning enough – taste before serving and add lime juice/salt if it needs a kick.
🧂 What to Serve With
- Steamed white or jasmine rice
- Warm naan or roti
- Cucumber raita or simple Greek yogurt on the side
- Roasted veggies like cauliflower or carrots
❓ FAQ
Can I use frozen mango?
Yep! No need to thaw—just toss it in.
Can I make it spicier?
Absolutely. Add a diced jalapeño or more chili powder.
Can I make it dairy-free?
It already is! Coconut milk gives it the creamy texture.
🔪 Tools You’ll Need
- Slow cooker (4–6 qt)
- Cutting board + sharp knife
- Garlic press or microplane (for ginger/garlic)
- Measuring cups and spoons
- Wooden spoon or spatula
🔁 Substitutions & Variations
- Use pineapple instead of mango for a tangy twist
- Swap chicken for chickpeas or tofu for a vegetarian version
- Add spinach or kale in the last 30 mins for a veggie boost
- Use light coconut milk for a thinner sauce
⏳ Make Ahead Tips
- Chop everything the night before and store in a sealed container
- Add all ingredients to a freezer bag (except coconut milk), freeze, then dump and cook
👩🍳 How to Make It
Step 1: Prep your ingredients
Chop onion, garlic, ginger, mango, and chicken.
Step 2: Add everything to the slow cooker
Add chicken, mango, onion, garlic, ginger, all the spices, coconut milk, chicken broth, tomato paste, brown sugar, and salt.
Step 3: Stir and cook
Gently stir everything together, then cover with the lid. Cook on LOW for 6 hours or HIGH for 3 hours.
Step 4: Finish with lime
Once cooked, stir in the lime juice to brighten up the curry. Give it a taste and adjust salt if needed.
Step 5: Serve it up
Spoon the curry over hot rice or next to naan. Garnish with fresh cilantro just before serving.
🥡 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- Freezes well for up to 2 months—thaw overnight in the fridge
💬 Wrap-Up
This mango chicken curry is everything I love in a slow cooker meal—easy, flavorful, and a little tropical escape in a bowl. I’d love to hear how it turns out for you! Leave a comment below with your thoughts or any questions—I’m always here to help.
