Mango Chicken Curry - Instant Pot + Slow Cooker recipes - Main course
Author: Enrique Hitz
Mango chicken curry is an incredibly delicious Indian curry recipe. This slow cooker chicken-chickpea-mango curry is perfect for not quite yet warm days.
- Mango Curry Chicken
- Mango Chicken Curry - Instant Pot + Slow Cooker
- Mango Chicken Curry
- Slow Cooker Chicken-Chickpea-Mango Curry
- How to cook chicken curry in a slow cooker?
- How to cook chicken in a slow cooker with mango sauce?
- How do you make mango chicken curry?
- Can you make Thai Mango curry in a crock pot?
Mango Curry Chicken
This mango curry chicken in the slow cooker is fresh and flavorful. Use frozen or in season ripe mangos for an exceptional curry sauce.
Provided by: Hannah Stewart
Total time: 250 minutes
Cook time: 240 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 13
Provided by: Hannah Stewart
Total time: 250 minutes
Cook time: 240 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 13
Ingredients:
- 2 lbs chicken breasts (or chicken thighs)
- 1 large red onion (sliced)
- 1 red bell pepper (chopped)
- 2 cups fresh or frozen mango
- 1 small onion
- 2 tsp garlic powder
- 2 tbsp raw honey
- 1 tsp apple cider vinegar
- 1/2 tsp ground ginger
- 1 tsp red pepper flakes
- 3 tbsp yellow curry paste
- 1/2 cup chicken broth (or water)
- 14.5 oz can full fat coconut milk
How to cook:
- Add sauce ingredients into a high speed blender or food processor and blend until smooth. (You may have to scrap sides once or twice).
- Add chicken, red onion, and red bell pepper into slow cooker. Pour sauce over chicken and veggies.
- Cook on low 6-8 hours or high 3-4 hours.
- Remove chicken from slow cooker, shred or chop chicken, and mix chicken back into sauce in slow cooker.
- Serve over rice and enjoy! Optional: Garnish with fresh parsley and fresh mango if desired.
- Freezer Directions:
- Label Freezer bag with recipe name, cooking from frozen directions and expiration date (todays date plus three months).
- Add sauce ingredients into a blender and blend until smooth. (You may have to scrap sides once or twice).
- Add all ingredients to labeled gallon freezer bag.
- Store in freezer for up to three months.
- Cooking from Frozen Directions:
- Thaw overnight in fridge or in the morning in some warm water (meal may not be 100% thawed but that is ok).
- Add freezer bag contents into slow cooker.
- Cook on low 6-8 hours or high 3-4 hours.
- Remove chicken from slow cooker, shred or chop the chicken, and mix chicken back into the sauce in the slow cooker.
- Serve over rice and enjoy! Optional: Garnish with fresh parsley and fresh mango if desired.
Mango Chicken Curry - Instant Pot + Slow Cooker
This mango curry is so fresh you'd be shocked to know it came from a slow cooker or Instant pot!
Provided by: Leslie-Anne Weeks
Total time: 70 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: dairy-free,egg-free,gluten-free,grain-free,nut-free,paleo,whole30
Number of ingredients: 20
Provided by: Leslie-Anne Weeks
Total time: 70 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: dairy-free,egg-free,gluten-free,grain-free,nut-free,paleo,whole30
Number of ingredients: 20
Ingredients:
- 2 tbsp ghee (or neutral oil, like avocado oil )
- 1 medium onion (diced)
- 3 cloves garlic (minced or 2 tsp garlic powder)
- 1 tsp inch ginger (minced or 2 tsp ground ginger)
- 3 tbsp tomato paste
- 2 tsp kosher salt
- 2 tsp curry powder
- 2 tsp cumin
- 1 tsp tumeric
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 3 lbs chicken thighs (boneless, skinless)
- ½ head cauliflower (about 4 cups, large dice)
- 2 medium sweet potatoes (large dice)
- 1 cup chicken stock
- 1 400 ml can of coconut milk
- 2 cups frozen mango pieces
- 3 cups baby spinach
- ½ lime (juiced)
- 1/2 cup cilantro (chopped)
How to cook:
- Instant Pot Method:
- Turn the Instant Pot on Saute function.
- Add ghee, onion, garlic, ginger, tomato paste, salt, curry powder, cumin, turmeric, cayenne, paprika and saute for 3 minutes until spice are fragrant and onions have softened.
- Add chicken thighs, sweet potato and cauliflower and stir to coat with the spices.
- Add chicken stock and coconut milk and stir to combine.
- Turn off Saute function, cover with lid and lock for pressure cooking.
- Set at Manual High Pressure for 20 minutes.
- After 20 minutes, use the quick release method.
- Stir in the frozen mango, baby spinach and lime juice.
- Let the curry sit for 10 minutes before serving and top with cilantro.
- Slow Cooker Method:
- Add all of the ingredients except mango, spinach, lime and cilantro to the slow cooker.
- Set for 4 hours on High or 6 hours on low.
- Add the mango, spinach and lime juice once the slow cooker time is complete and let sit for 10 minutes before serving and top with cilantro.
Mango Chicken Curry
Mango chicken curry is an incredibly delicious Indian curry recipe. The fresh or frozen mangos give the curry the perfect sweetness without adding any sugar. This easy 30-minute dinner recipe is sure to become a family favorite!
Provided by: Kristen Stevens
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 10
Provided by: Kristen Stevens
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 10
Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion (chopped)
- 4 cloves garlic (smashed with the side of your knife)
- 4 tablespoons ginger (chopped)
- 2 tablespoons curry powder
- 1 teaspoon each: salt and pepper
- 3 ripe mangos (peeled, chopped, and divided (or 3 cups frozen and thawed mango))
- 14 ounce can coconut milk
- 1 lb boneless chicken thighs (chopped (can sub chicken breasts))
- Minced cilantro (to serve)
Nutrition:
- Serving Size: 1 serving = ¼ of the recipe
- Calories: 290 kcal
- Sugar: 23 g
- Sodium: 688 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrate: 30 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 108 mg
- Unsaturated Fat: 3 g
- saute onion
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
- blend
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
- cook chicken
- Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
- serve
- When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.
Slow Cooker Chicken-Chickpea-Mango Curry
This slow cooker chicken-chickpea-mango curry is perfect for not quite yet warm days. Toss it together after lunch and let it cook on high for 4 hours. Or prep it in the morning and let it simmer on low all day. Oh, and be sure to save any leftovers for lunch!
Provided by: Maria Adams (adapted from Matt Kadey)
Total time: 255 minutes
Cook time: 240 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 14
Provided by: Maria Adams (adapted from Matt Kadey)
Total time: 255 minutes
Cook time: 240 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 14
Ingredients:
- 1 (13.5-ounce) can coconut milk
- 1 to 2-inch section of fresh ginger, peeled and minced or 1 teaspoon dry ginger
- 3 garlic cloves, minced
- ¾ teaspoon salt
- 1 tablespoon curry powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 pound boneless, skinless chicken breast (or thighs) cut into 1-inch pieces
- 1 medium sweet potato, peeled and diced into ½-inch pieces
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 cups frozen mango
- (2 cups packed baby spinach or chopped kale)
How to cook:
- Combine coconut milk through the cayenne pepper in a slow cooker and whisk to combine. Add the chicken, followed by the onions, sweet potato, bell pepper, and chickpeas.
- Cook on high for about 4 hours or low for 9-10 hours. Add the mango in during the last 20 minutes of cooking. If desired, also add baby spinach or chopped kale.
