Mild Mango Thai Chicken Curry

Submitted by Paulene Christie

Mild Mango Thai Chicken Curry

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Serving: 4
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4


  • 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


  • Place chicken and onion in slow cooker
  • Combine all other ingredients and pour over chicken
  • Cover with tea towel trick and cook on low for approx. 4hrs.
  • If 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.

21 thoughts on “Mild Mango Thai Chicken Curry”

  1. 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.

  2. 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.

  3. Greetings
    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

  4. 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

  5. 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.

  6. 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.

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

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