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Crockpot Mango Chicken Curry

5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner
Cuisine Indian

Equipment

  • 1 crockpot

Ingredients
  

  • 1 large onion, diced
  • 4 large chicken breasts(thawed or frozen)
  • 60 oz. tomato sauce
  • 2 tbsp fresh ginger, grated
  • 2T=1t garam masala
  • 1 1/2 tsp paprika
  • 3/4 tsp turmeric
  • 1 1/2 tsp curry powder
  • 1 tbsp salt
  • 2 tbsp minced garlic
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp ginger powder
  • 3/4 tsp coriander
  • 1 tsp cumin
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 6 tbsp molasses, +1/4c
  • 1/3 cup brown sugar +1/3c
  • 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 2 cups frozen mangoes
  • 1 can coconut milk
  • 1 cup heavy cream

Instructions
 

  • In a mixing bowl, add tomato sauce, fresh ginger, minced garlic, molasses, brown sugar, and all the spices. Whisk together well.
  • Dice onion and place in the crockpot.
  • Place chicken breasts on the onions.
  • Pour tomato sauce mixture into the crockpot, over the chicken.
  • Cover the crockpot with a lid, and cook on low for 6-8 hours.
  • Several hours before the curry is finished cooking, remove mangoes from the freezer and let them thaw at room temperature.
  • When mangoes have thawed, blend them to a smooth puree. An immersion blender also works well for this.
  • 30 minutes before the curry is done cooking, remove chicken from crockpot, shred it with forks, then put it back in the crockpot.
  • 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.
  • Enjoy over rice, with naan bread.
Keyword Curry, Mango, Mango Curry