Warm up to a comforting bowl of this colorful Slow-Cooker Mango-Chicken Curry!
Sundays are my time to unwind, whether I’m lounging in cozy pajamas all day, binge-watching Netflix with a big bowl of popcorn, or heading outdoors for a long hike followed by lunch at a cozy restaurant in town. It’s my chance to catch my breath and prepare for the week ahead.
While Saturdays are dedicated to cooking elaborate meals (it’s date night, after all!), Sundays are all about giving myself a break from the kitchen. That doesn’t mean takeout, though. Instead, I let my slow cooker do most of the work for me. This way, I don’t have to pause a series to start dinner or feel rushed if enjoying lunch at a restaurant, knowing dinner is already cooking itself.
One of my favorite Sunday night dishes is this slow-cooker mango-chicken curry. Its light and bright flavors, thanks to mango, coconut, and colorful vegetables, bring a bit of sunshine to the plate, while the green curry paste and ginger add just the right amount of comforting warmth. Paired with fluffy cauliflower rice subtly sweetened with coconut, it’s a meal that’s as delightful to eat as it is nourishing. It’s the perfect way to treat yourself on a lazy Sunday—or any day!
Is Slow-Cooker Mango-Chicken Curry Healthy?
This mango-chicken curry is a fantastic choice if you’re looking for a healthy recipe that doesn’t compromise on flavor. The vegetables provide fiber to support digestion and gut health, along with essential vitamins and minerals. Mango adds natural sweetness and is a source of vitamins A and C, while chicken offers a lean and satisfying source of protein. If you’re watching your saturated fat intake, you can easily swap regular coconut milk for a lighter version and sauté the cauliflower rice in broth instead of coconut oil. Feel free to also leave out the coconut flakes in that case.
How To Perfectly Rice Cauliflower
While you could buy bags of pre-made cauliflower rice, nothing beats making it yourself to ensure the perfect consistency. Start by removing the green leaves from a fresh head of cauliflower, then separate the florets and chop the core into small chunks. Process the cauliflower in batches in a food processor until it reaches a rice-like texture, being careful not to overprocess to avoid a mushy result. If you don’t have a food processor, a box grater works well too, though it requires a bit more time and effort. To minimize mess, grate the cauliflower directly into a large bowl instead of onto a cutting board. Cauliflower rice can be made ahead of time and frozen for up to four months. To freeze, first flash-freeze it by spreading it on a baking sheet lined with parchment paper for about an hour. Then transfer it to Ziploc bags, ideally in individual portions, for easy use later.
How to make ahead and store
Leftovers should be stored within 2 hours. Once cooled, transfer the curry to an airtight container and store it in the fridge for up to 3 days or in the freezer for up to 3 months.
Serving Suggestions
If you’d rather make regular rice, you could serve the curry with this fragrant Instant-Pot Coconut Rice or opt for some brown rice to boost the fiber content. Once you realize how easy it is to make curry in the slow cooker, you’ll definitely want to try this Crock-Pot Thai Peanut Butter-Chicken Curry and this Slow-Cooker Jerk Chicken Curry, too.
Ingredients
For the curry:
- 1 1/3 cups full-fat coconut milk
- 1 1/3 cups 100% mango juice
- 2 teaspoons fresh ginger minced
- 2 tablespoons green curry paste (use less if you don't like heat)
- Pinch of sea salt
- 2 large carrots sliced
- 1 pound boneless, skinless chicken breasts or chicken thighs
- 4 teaspoons tapioca starch
- 2 cups broccoli florets
- 2 red bell peppers cubed
- 1 mango cubed
- Sliced green onion for garnish
- Cilantro for garnish
For the rice:
- 6 cups cauliflower florets
- 4 teaspoons coconut oil
- 4 tablespoons unsweetened coconut flakes
Instructions
- Whisk together the coconut milk, mango juice, ginger, curry, and salt in the bottom of a 7-quart slow cooker. Stir in the sliced carrots.
- Place the chicken breasts in the milk mixture and spoon the sauce over the top. Cover and cook on low until the chicken is tender and cooked through, about 5-6 hours.
- Remove the cooked chicken from the slow cooker, transfer to a plate and cover.
- In a separate small bowl, whisk together the tapioca starch with 8 teaspoons of the sauce from the slow cooker until smooth. Whisk it back into the slow cooker, along with the broccoli and peppers. Cover, turn the heat to high, and cook until the sauce thickens, about 1-1.5 hours.
- While the sauce cooks, place the cauliflower into a large food processor and process until broken down and rice-like.
- Heat the coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium, and cook until the cauliflower is tender, about 2-4 minutes. Set aside.
- Once the sauce is thickened, shred the chicken and stir it back into the slow cooker.
- Divide the cauliflower rice between 4 bowls, followed by the chicken and the cubed mango.
- Garnish with cilantro and green onion.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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