Mild Mango Thai Chicken Curry


March 18, 2020

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: 4-5


1 kg skinless chicken thigh fillets

1 small onion, diced

1.5 cups of mango nectar

1 x 165ml can of coconut milk

1/2 tsp curry powder (extra if you prefer more heat)

1 x 40g sachet of dry French onion soup mix

Optional: 1T cornflour + 1T water


1Place chicken and onion in slow cooker

2Combine all other ingredients and pour over chicken

3Cover with tea towel trick and cook on low for approx. 4hrs.

4If yours requires extra thickening at the end, you can stir through a slurry of 1T cornflour mixed with 1T tap water in the final 10mins to thicken the sauce further, however ours did not need this.

Submitted by Paulene Christie


16 Reviews


August 14, 2022

Has anybody tried without using the french onion soup added please?

No the chutney would be stronger, I’d go maybe 1 cup Phillipa


August 11, 2022

If we didnt have mango nectar and used mango chutney, would we use the same quanty of chutney ie 1.5 cups of chutney

Paulene @ Slow Cooker Central

December 27, 2021

It’s like a juice yes, another option is to buy a tin of mangoes in juice and blitz/process them and use that – I often do that and it’s delish!


December 21, 2021

Hi is nectar a juice? All I can find in nz is juice thanku

Paulene @ Slow Cooker Central

September 4, 2021

Yes that would be ok too Debbie 🙂


September 3, 2021

Would mango chutney work in place of the mango nectar?

Keen’s in the orange tin is always my go to 🙂

Lynette Simpson 0415 684 762

April 12, 2021

What brand or type of curry powder is best to use?


March 10, 2021

Delicious! I changed up the recipe though. I halved the chicken. Used chicken thighs instead of breasts and shredded them at the end. I used a whole container of mango slices and juice (685g) and used a whole can of coconut cream (400g). And didn’t use the teatowel trick as I prefer lots of sauce, plus more liquid is needed when shredding meat.


February 17, 2021

This recipe was absolutely delicious. I used apricot nectar as that’s what was in my pantry and 1 tablespoon of curry powder as I wanted it to have a bit of bite without being overwhelming. The smell whilst cooking was the best. My son came Home from school saying please say the smell I can smell down the road is our dinner. I cooked on low for 4 hours as I find my slow cooker hot i think I could of got away with 3 hours. This is definitely going on rotation as my fussy husband even loved it.


February 16, 2021

Currently have this cooking my house smells amazing – I tasted the sauce when mixing it together and added a heaped tablespoon of curry powder to give it a bit of a bite it tasted so good can’t wait to try it

Earl here in Australia it’s in a tetra juice box kind of package usually of around 1L … sometimes you’ll find it in a can also


October 22, 2020

A question on terminology if I may, what is meant by ‘nectar’ in terms of the recipe?
Is this what my American friends call fruit juice or is it something different?
Thank you


July 8, 2020

Did this tonight using chicken breasts. So so yummy will definitely be making again. Everyone loved it & nothing left on plates so it’s a winner.


July 5, 2020

Did this tonight with 2kgs of chicken legs. I also used 3 heaped teaspoons of curry powder and about 400ml of mango nectar and a regular tin (400ml?) of coconut milk. Was worried it would be too much curry powder but definitely wasn’t, not spicy at all. Was pretty yummy.

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