Mango Thai Chicken Curry In Slow Cooker

Mild Mango Thai Chicken Curry. This is a mild mango Thai chicken curry that is sweet and creamy. It’s easy to make in a slow cooker and tastes great with rice. The mango makes the sauce fruity and soft, and the coconut milk adds smoothness. It’s kid-friendly and perfect for a cozy meal.

A gentle Thai-style chicken curry with sweet mango and creamy coconut milk. When made in a slow cooker, it becomes tender and full of a mild, fruity flavour. Simple ingredients and easy steps make this a meal the whole family loves. Serve over rice for a warm, comforting dinner everyone will enjoy.

Serving: 4
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4

Ingredients

• 1 kg skinless chicken thigh fillets

• 1 small onion, diced

• 1 1/2 cups mango nectar

• 1 (165 ml) can coconut milk

• 1/2 tsp curry powder (add more for extra heat)

• 1 (40 g) sachet dry French onion soup mix

• Optional: 1 tbsp cornflour + 1 tbsp water (for thickening)

Mild Mango Thai Chicken Curry: Directions

1. Put the chicken and diced onion into the slow cooker.

2. Mix the mango nectar, coconut milk, curry powder, and French onion soup mix in a bowl.

3. Pour the sauce over the chicken in the slow cooker.

4. Cover the slow cooker. Place a clean tea towel under the lid if you use the “tea towel trick.” Cook on low for about 4 hours.

5. If the sauce is too thin at the end, mix 1 tbsp cornflour with 1 tbsp water to make a slurry. Stir it into the curry during the last 10 minutes to thicken. If the sauce is thick enough, you do not need to do this step.