Slow-Cooker Chicken Mango Curry

Slow-Cooker Chicken Mango Curry

Having a few days off of work, I decided to tackle another new recipe for my 50 in 15 Challenge. Seeking inspiration for a new and healthy recipe, I sought out the help of my sister, who shared this recipe with me. I’m not entirely sure where she got the recipe, but I’m sure glad she shared it with me, as the end result was absolutely delicious. It’s not too spicy, and is a nice cross between a curry and stew, with the mango adding a nice sweet touch, and the cashews giving a bit of crunch. All-in-all, it was a great addition to my 50 in 15 Challenge, and proved to be a delicious recipe I’ll no doubt make again in the future.


  • 14 oz. can coconut milk
  • 3 cloves garlic, minced
  • 2 in. section of fresh ginger, peeled and minced
  • 1 tbsp. tomato paste
  • 1 1/2 tbsp. curry powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 1 1/2 lb. boneless, skinless chicken, trimmed and cut into 1-inch pieces
  • 1 medium sweet potato, cut into 1/2-inch pieces
  • 1 yellow onion, chopped
  • 1 red pepper, thinly sliced
  • 1 orange pepper, thinly sliced
  • 2 c. frozen mango cubes
  • 1/2 c. unsalted roasted cashews
  • Juice of 1/2 lime
  • 1/3 c. chopped cilantro (optional)


  1. Stir together the coconut milk, garlic, ginger, tomato paste, and spices in the slow cooker. Add the chicken and stir a few times to coat the chicken. Put the sweet potato, onion, and peppers on top of the chicken.
  2. Cover and cook for 4-6 hours on high, or 7-9 hours on low.
  3. Stir the mango, cashews, and lime juice into the curry, then cover and heat until the mango is no longer frozen, about 20 minutes.


I ended up serving this dish with white rice, which made a wonderful pairing. As noted above, the end result was absolutely delicious, and was a nice mix between curry and stew, with a bit of sweet and crunch mixed in. Definitely a dish I’ll make again in the future.

It’s also worth noting that I didn’t actually use real ginger as the recipe called for, but instead used about 1 tbsp. of ground ginger. And I intentionally left out the cilantro, as my wife and I aren’t big fans of it.

Bon Appétit!


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