Mango Chicken Curry (Stove & Slow Cooker)

This Mango Chicken Curry is a dinner rotation staple in my house. It’s one of those delicious, comforting meals that always has you going back for more. It’s crammed full of flavour yet mild enough for young children to enjoy, my two love it. The coconut milk and mango duo bring surprising, tropical vibes to this velvety Indian curry sauce. 

Particularly, if you are a mango lover, this is FOR SURE the curry for you. And you can cook this beauty on the stove or in the slow cooker, instructions for both can be found in the recipe. I just can’t say enough good things about this mango chicken curry, except to say MAKE IT. Please!

If you have a toddler or a fussy eater and are wondering how to adapt this mild chicken and tomato curry for your family, see here >

This was so simple, yet so delicious! We all loved it, and I even had some cold as sandwich filler the next day - winner!

The Stars of my Mango Chicken Curry

The Chicken

The recipe prep timing is based on using a pack of diced chicken breast. You can of course use whole chicken breasts and dice them yourself if you prefer.

The Curry Paste

I use Patak’s korma curry paste in this meal, but if you can’t track that down, go for mild curry paste.

The Mangoes

Try to use mangoes that are ripe but not overly-ripe. The curry will still taste great if they are, but the mango will be mushy when you chop it, so you won’t get clean dices. Plus, when you cook it the mango won’t hold its shape. If you want to shave more time off the prep of this cook, you can use a large pack of diced mango instead, a 450g / 15.9 pack ideally.

And if you haven’t yet seen the mango glass trick, watch my video above for the easiest and best way to prepare mango for cooking.

If you want to use frozen mango chunks you can, just be sure to defrost it first.

The Coconut Milk

I like to use Blue Dragon coconut milk, I find its extra creamy and the solid part releases from the can easily. You can switch to light coconut milk for a healthier sauce if you prefer, although the sauce will be a little thinner and a little less creamy.

Eating More Sustainably

You can go for a 400g pack of diced chicken if you are trying to reduce the amount of poultry and meat you consume and add in a can of chickpeas when you add the mango in.

Prep my Mango Chicken Curry in Advance

You can prepare everything in this meal ahead of time. The korma curry paste, ground coriander, ginger and garlic can be measured out and stored in the fridge in one small bowl or container. You’ll need three other prep bowls as well; one for the chicken, one for the onion and one for the mango - all with lids or covered with clingfilm. Alternatively, store in food bags.

Kids Cook Too

Kids can get involved helping with the mango prep. You can slice and they can perform the glass trick. Watch just how to do it in the video above.

My Mango Chicken Curry Pairs Perfectly With…

• White basmati rice, you can find out how to cook it perfectly here >
• Naan or chapati bread

Feed a Crowd 

This curry can be easily doubled when you cook it on the stove.  Just cook in a medium-large saucepan and fry the chicken in batches.

Storing My Mango Chicken Curry

You can store leftovers in an air-tight container in the fridge for up to 3 days (2 days + cook day). You can also freeze it, just defrost for 24 hours in the fridge before hand. Stir halfway through when you reheat it in the microwave.

For more on safe food storage and reheating read here >

Diet Details

My Mango Chicken Curry is dairy-free. It can also be made gluten-free, just eliminate the flour from the cook or switch it for cornflour. If you add neither flour or cornflour, it will give you a runnier sauce, but you won’t lose any flavour. Also, you won’t need to do all that stirring in step 3 (see below).

Adapting My Mango Chicken Curry for Your Family

Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Mango Chicken Curry recipe for sharing with a weaning baby, toddler or a fussy eater, to help make it easier for you to eat together as a family.

Keeping Picky Eaters Happy

If the curry sauce is a worry for your fussy eater, use a slotted spoon to dish up their serving, this will allow most of the sauce to drip off. You can always ask them if they want more or you could give them some in a little bowl to add as they please. Feeling in control can help their willingness to eat new meals.

See more from me on fussy eaters here >

Make it Toddler Friendly

This Mango Chicken Curry suitable for 12 months + only, because shop bought curry paste is salty. The mango in this Chicken Curry is going to give your little one the essential fibre they need this meal time, and they will love the fruity-sweet notes.

The spice level is mild, with just a subtle kick. You can adapt the recipe slightly to make it even milder (no kick), if you are serving to a toddler, fussy eater or child who has never had curry before. To do this, reduce the amount of korma paste (or mild curry paste) to 3 tablespoons. You can always revert to the stated recipe amount the next time you cook it. 

Hold back on adding salt to the cook, at least until you’ve removed their portion.

How to Serve

Chop the chicken into bite-size pieces, top with mango pieces and sauce and serve alongside or mixed in with some rice.

I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, , read here >

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