Thai Mango Curry Chicken
January 6, 2016
- Prep: 15 mins
- Cook: 2 hrs 30 mins
-
15 mins
2 hrs 30 mins
2 hrs 45 mins
- Yields: 4
Directions
1Brown chicken.
2Add curry paste and fry for 1-2 mins.
3Add chicken to slowcooker. Add coconut cream and capsicum and stir well.
4Cook for 2 hours on high.
5Add mangoes and cook for a further 30 mins to an hour on low.
6Served on white rice
Submitted by Jenny Krahe
23 Reviews
tania press
March 27, 2020
This is delicious and I have made it several time with real mangoes. I have not tried with tinned ones.
Sarah young
November 27, 2019
Made this tonight. Was full of flavour! Just used full thigh pieces instead of cutting up, and next time will use an extra table spoon of chilli paste as we like meals pretty hot and this was quite mild. Very easy meal to make while running after a 1 year old. Ty!
Zoe
November 26, 2019
Devine!!! And so easy to make with only 5 ingredients.
Paulene @ Slow Cooker Central
October 3, 2019
If using the tin mangoes just the mangoes not the juice 🙂
Sue
September 30, 2019
Do we add the juice from the canned mangoes or just mangoes. Thank you
Casey
November 22, 2018
This is fantastic! Huge hit in our house!
Paulene @ Slow Cooker Central
June 6, 2018
Cooking time is the same but breast will be a little drier than thighs 🙂
lena
June 6, 2018
How long do you cook the breast for? same as thighs? or do they dry out?
thanks
Kerry williams
June 4, 2017
All the family loved it..
Leanne Warrener
February 1, 2017
I did mango prawns instead but easy and lovely recipe. Thank u
Chantelle Edwards
May 30, 2016
Super easy and delicious to make. Not overly sweet either
Jane
May 16, 2016
Beautiful and easy dish to make. I found I had to cook this a bit longer just to ensure the chicken was properly cooked.
Siobhann
May 9, 2016
Amazing second time making this dish and once again turned out great:) I cooked mine for 1 hour 30 mins on high then added the mangos for 30-40 mins turned out great.
Bree
May 7, 2016
Yum yum yum!!!
Made this with extra red curry paste and on a bed of coconut rice and it is delicious!!
Karina Grieving
April 8, 2016
Thank you Jenny for this delicious recipe.
Very easy to make. I also added more curry paste because we like a bit more spice.
Bec
March 30, 2016
Simple and delicious. I went a little heavier on the curry paste, but that’s to my taste. Lovely, easy meal.
Gail
March 17, 2016
Thanks for sharing…..delicious and so easy to make.
Erin
February 1, 2016
Made this last night and absolutely loved it. Substituted capsicum for a bag of frozen stir fry vegetables .
Will definitely make again
Paulene @ Slow Cooker Central
January 28, 2016
Enjoyed by my whole family … mild enough for even my 2yr old 🙂
I just added a little cornflour in the last 15mins to thicken up the sauce nicely.
And just 5 ingredients made it so easy!
Thanks Jenny for a great recipe that I’ll be sure to cook again 🙂
Annette Wallis
January 28, 2016
Just Divine!! Had enough to freeze for 2 meals to take to work. Lovely served with Jasmine rice. Could do perhaps with little more red curry paste. I left lid off for a while after it was cooked on high as there was plenty of juice. Most beautiful meal. Especially loved the fact time cooking was considerably shorter…..A must to try…Enjoy 🙂
renae jones
January 27, 2016
Amazing.. my partner even enjoyed it and he is fussy.
Rozi Pottsy
January 27, 2016
An outstanding easy , yet delicious meal.
Definitely a 5 star meal in our house and would highly recommend it
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Em
August 24, 2020
This is a great, easy, vibrant recipe.
I cooked it on low for 8 hours as I was working. I added a whole 114g tin of maesri red curry paste and found it much hotter than I was expecting, but I love it spicy so it was a welcome surprise.