Sweet Mango Chicken Curry
October 30, 2015
- Prep: 10 mins
- Cook: 6 hrs
-
10 mins
6 hrs
6 hrs 10 mins
- Yields: 4-6
Directions
1Add all ingredients into slow cooker
2Stir until curry paste and mango chutney are mixed well into coconut milk
3Leave on low for 6-8hrs until chicken tender
4
5
Submitted by Joanne Geritz
5 Reviews
Paulene @ Slow Cooker Central
August 10, 2020
Nice!
Few minor changes for us
– we used 1.5kg diced chicken thigh fillets instead of drumsticks
– swapped yellow curry paste for red as it was what we had on hand
– instead of the 2 x 1/2 soup mixes I just did one whole f/onion
Thickened at the end and served with green peas on the side
A great family meal that was easy, tasty and smelled so good through our house while cooking!
Would recommend for sure 🙂
Tracy Warner
February 3, 2020
Simply divine 😋
I omitted the French onion soup (as I had run out of my staple 🤣) I used dutch curry soup mix instead.
Mark Warner
April 7, 2019
I also finally tried this dish. I used chicken thigh & served over steamed rice. I felt it needed a little more zing so will increase curry paste next time & also will try adding a little cumin, roasted cashews & coriander leaves. This dish made a good solid meal & was very enjoyable.
Kathryn Ryles
December 4, 2018
Finally tried this dish today as it looks scrumptious on the web page and it hasn’t let me down. Will certainly try again. Used breast chicken and added baby beans for colour. Served with rice. Yummy.
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Deb Bennett
August 31, 2020
Mixed reviews in this house. A bit too sweet and not spicy enough for me, husband and son loved it ‘absolutely beautiful’. I’ll cook it again but add some whole chillis for me! Would be a great dish for curry nights for guests who aren’t keen on spice.