Chicken · Curry · Slow Cooker · Spicy

Slow Cooker Mango Chicken Curry


Ingredients (serves 12)

  • 1.2kg chicken thigh fillets, cubed
  • 3 garlic cloves, minced
  • 3 large brown/white onions, sliced
  • 2 birds eye chilies, diced
  • 400g can coconut milk
  • 250g snow peas/mange tout sliced
  • 350g capsicum/bell peppers sliced
  • 1 tbsp cornflour
  • 250ml of mango chutney, store bought or see recipe here
  • 200g Curry Blocks/Bricks (I used 2 x 100g packs of this Golden Curry Sauce Mix, found at any Asian grocery store and some supermarkets, Curry paste or powder would work too, but I think the blocks add a great flavour).


1) Add onions, chilies, garlic, chicken and your preferred curry seasoning to the slow cooker along with 700ml of water and cook for 3 hours on high or 6 on low.

2) Add the mange tout, peppers, coconut milk and mango chutney to the cooker. Blend the cornflour with 1 tbsp water and add, cook for a further hour.



3) Stir & serve!  I got 4 portions out of this, then froze another 8, I’ve found this recipe freezes really well.



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