Slow Cooker Mango Chicken Curry

$- 1.5 lbs boneless, skinless chicken thighs - 1 ripe mango - 1 can coconut milk - 2 tablespoons red curry paste - 1 cup chicken broth - 1 medium onion - 3 cloves garlic - 1 tablespoon ginger - 1 tablespoon fish sauce (or soy sauce) - 1 tablespoon lime juice - 1 teaspoon brown sugar - 1 bell pepper (red or yellow) - Fresh cilantro - Salt and pepper For this savory dish, fresh ingredients matter. Start with chicken thighs. They cook well and stay juicy. Next, choose a ripe mango. A sweet mango makes all the difference. You’ll want a nice, creamy coconut milk. It adds richness to the curry. Red curry paste gives the dish its warm flavor. Chicken broth helps to create a lovely sauce. Aromatics are crucial too. The onion, garlic, and ginger blend beautifully. Fish sauce or soy sauce adds umami. Lime juice brightens the dish. Brown sugar balances the spice with a hint of sweetness. Lastly, garnish with bell pepper and fresh cilantro. They add color and crunch. Season with salt and pepper to taste. Each ingredient plays a key role in this delightful slow cooker mango chicken curry. Enjoy the process and have fun cooking! Start by placing the chicken thighs at the bottom of your slow cooker. Make sure they are in a single layer. Next, add the chopped onion, minced garlic, and grated ginger on top of the chicken. This layering helps the flavors mix well. In a mixing bowl, combine the diced mango, coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Stir until everything blends smoothly. This step adds a sweet and spicy touch to your dish. Pour the mango mixture over the chicken and onion in the slow cooker. Next, add the sliced bell pepper and chicken broth. Gently stir to combine all the ingredients. Cover the slow cooker and set it to cook. You can choose to cook on low for 6-8 hours or on high for 3-4 hours. The chicken will become tender and soak up all the flavors. About 30 minutes before serving, taste the curry. Adjust the seasoning with salt, pepper, or more lime juice if you want. Once the cooking time is up, gently shred the chicken with two forks right in the slow cooker. This makes the chicken mix well with the sauce. Serve your mango chicken curry hot over jasmine rice or with warm naan. For a bright finish, garnish with fresh cilantro. This adds a lovely color and flavor to your meal. To make a great mango chicken curry, start with ripe mangoes. Look for mangoes that give slightly when you press them. This means they are sweet and juicy. Avoid hard or overly soft ones. For chicken, choose boneless, skinless chicken thighs. They stay tender and juicy during cooking. Thighs work better than breasts in slow cooking. They absorb flavors well, giving you a rich taste. When using your slow cooker, you can choose low or high settings. Cooking on low for 6-8 hours is best. This gives the chicken time to become very tender. If you're short on time, cook on high for 3-4 hours. Timing is key for tender chicken. Check the chicken at the end of cooking. It should shred easily with two forks. If it’s tough, it needs more time. You can adjust spice levels to fit your taste. If you like it hotter, add more red curry paste. For a milder dish, use less. Balancing sweetness and acidity is important, too. The mango brings sweetness, while lime juice adds brightness. Taste your curry before serving. Add more lime juice or salt if needed to get the right balance. {{image_2}} You can easily make this dish vegetarian or vegan. Use tofu or chickpeas instead of chicken. These options keep the dish hearty and satisfying. For curry paste, look for plant-based versions. Many brands offer vegan red curry paste that uses no fish. Always check the label to ensure it fits your needs. If you like spice, boost the heat! Add fresh chilies to the mix. Slice them thin and toss them in with the other veggies. You can also use extra red curry paste. This adds more flavor and heat. Adjust to your taste, but start with a little. You can always add more later. Coconut milk is key for this recipe, but you have options. Almond or cashew milk can work in a pinch. They create a lighter version of the curry. Just keep in mind that the flavor will change slightly. If you want creaminess, look for unsweetened varieties. This way, you keep the dish smooth and tasty. To keep your mango chicken curry fresh, let it cool first. Use a clean spoon to scoop the curry into containers. I recommend using airtight containers. This helps prevent spills and keeps the curry tasty. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When it's time to enjoy your leftovers, there are a few great ways to reheat. I find that using the stove works best. Put the curry in a pan over low heat. Stir it often until it's hot. You can also use a microwave. Just cover the bowl with a lid or a paper towel. Heat it in short bursts, stirring in between. This keeps the chicken tender and the flavor bright. If you want to freeze your mango chicken curry, wait until it cools completely. Use freezer-safe containers or bags. Make sure to leave a little space for expansion. You can freeze it for up to three months. When you're ready to eat, take it out and thaw it in the fridge overnight. Reheat it on the stove or in the microwave. This way, you keep all the great taste and texture! Cooking time varies based on settings. On low, it takes 6 to 8 hours. On high, it takes just 3 to 4 hours. Always check the chicken for doneness before serving. It should be tender and easy to pull apart. Yes, you can use frozen chicken thighs. However, you need to adjust the cooking time. If using frozen chicken, cook on high for at least 4 to 5 hours. This helps ensure the chicken cooks evenly and thoroughly. Mango chicken curry pairs well with many sides. Here are a few great options: - Steamed jasmine rice - Warm naan bread - Quinoa for a healthy twist - A fresh green salad Each of these adds flavor and texture to your meal. Enjoy exploring different sides to find your favorite! This blog post covered how to make Slow Cooker Mango Chicken Curry. We explored the main ingredients, like chicken thighs and ripe mango, as well as key spices and aromatics. I provided step-by-step instructions to ensure your cooking process is smooth. You learned tips for choosing ingredients and enhancing flavors, along with several tasty variations. Remember to store leftovers properly and follow reheating tips for the best taste. Now, you can enjoy this flavorful dish with friends and family. Happy cooking!$

Craving a tropical twist for dinner? Try this Slow Cooker Mango Chicken Curry! This easy recipe combines tender chicken thighs with sweet mango, creamy coconut milk, and bold flavors of red curry. Perfect for a hearty meal served over jasmine rice or with naan. Discover the full recipe and tips for a deliciously satisfying dish that will impress your family. Click through to explore and make this flavorful curry tonight!

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Ingredients

1.5 lbs (680g) boneless, skinless chicken thighs, cut into chunks

1 ripe mango, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon lime juice

1 teaspoon brown sugar

1 bell pepper (red or yellow), sliced

1 cup chicken broth

Fresh cilantro for garnish

Salt and pepper to taste

Instructions

In your slow cooker, place the chunks of chicken thighs at the bottom.

Add the chopped onion, minced garlic, and grated ginger on top of the chicken.

In a mixing bowl, combine the diced mango, coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Mix well.

Pour the mango mixture over the chicken and onion in the slow cooker.

Add the sliced bell pepper and chicken broth to the slow cooker. Stir gently to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

About 30 minutes before serving, taste and adjust the seasoning with salt, pepper, or more lime juice if desired.

Once done, gently shred the chicken with two forks directly in the slow cooker to create a more cohesive curry.

Serve hot over steamed jasmine rice or with warm naan bread.

Garnish with fresh cilantro before serving for an added pop of color and flavor.

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4 servings