Mango Chicken Curry

Crockpot Mango Chicken Curry is a delightful twist on a wonderfully flavorful meal.

This Curry uses an array of spices, making it a pleasure to eat. The flavors, as well as the ease of using the crockpot, makes this meal ideal for any night! Give it a try!

I recently went on a vacation, to visit my family. While visiting, my husband and I went out to lunch. We went to an Indian restaurant, this particular restaurant had this AMAZING mango chicken curry. I’ve never had mango curry, and never even thought to combine mango with curry. I was baffled by how delicious it was. Afterwards, I couldn’t stop thinking about this curry. I decided I needed to make my own version of it, since this restaurant is in another state.

I LOVE my tikka masala recipe, so I used this as a base, and modified it as I felt it needed. The crockpot is a love of mine, for the “set it and forget it” aspect, making this mango curry a crockpot recipe. The flavor turned out amazing! The sweetness of the mango, the boldness or all the spices, this might be my new favorite meal!

This Mango Curry would be amazing served over a bed of riced cauliflower. We served it over jasmine or basmati rice, and dipped garlic naan bread into it, it was equally amazing. Sprinkle it with cilantro for an extra kick. It was also be yummy with large chunks of cauliflower and/or sweet potatoes. Yum!

You’ll need:

• Crockpot

Ingredients:

• Onion
• Chicken breasts
• Canned tomato sauce
• Fresh ginger
• Brown sugar
• Garam masala
• Paprika
• Turmeric
• Curry powder
• Salt
• Minced garlic
• Black pepper
• Cayenne pepper
• Red pepper flakes
• Ginger powder
• Coriander
• Cumin
• Nutmeg
• Cloves
• Molasses
• Chili powder
• Garlic powder
• Canned coconut milk
• Heavy cream
• Frozen mangoes, thawed

*You might be thinking this recipe has A LOT of ingredients, but I promise you, it is totally worth it!

Steps:

1. In a mixing bowl, add tomato sauce, fresh ginger, minced garlic, molasses, brown sugar, and all the spices. Whisk together well.

2. Dice onion and place in the crockpot.

3. Place chicken breasts on the onions.

4. Pour tomato sauce mixture into the crockpot, over the chicken.

5. Cover the crockpot with a lid, and cook on low for 6-8 hours.

6.  Several hours before the curry is finished cooking, remove mangoes from the freezer and let them thaw at room temperature.

7. When mangoes have thawed, blend them to a smooth puree. An immersion blender also works well for this.

8. 30 minutes before the curry is done cooking, remove chicken from crockpot, shred it with forks, then put it back in the crockpot.

9. Add coconut cream, heavy cream, remaining brown sugar, remaining molasses, and mango puree, giving it all a good stir, then replace the lid and cook remaining 30 minutes.

10. Enjoy over rice, with naan bread.

*I have not tried a vegetarian version of this, so I’m not sure on the cook times, but this would be amazing with cauliflower and sweet potatoes, instead of chicken.