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Coles

  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein

Ripe fruit, tender chicken thighs and punchy korma pasta come together in the slow cooker to create this deliciously easy Indian-style mango chicken curry.

  • Serves4
  • Cook time4 hour 10 minutes
  • Prep time15 minutes
mango chicken curry

Ingredients

  • 1 tbs vegetable
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground black pepper
  • 1 long red chilli, thinly sliced
  • 1/2 cup (150g) korma curry paste
  • 400ml coconut milk
  • 600g chicken thigh fillets
  • 1 mango, stoned, peeled, finely chopped
  • Steamed basmati rice, to serve
  • Coriander leaves, to serve
  • Pappadums, to serve
  • Naan bread, to serve
  • Mango chutney, to serve

Nutritional information

Per serve: Energy: 2285kJ/547 Cals (26%), Protein: 31g (62%), Fat: 36g (51%), Sat Fat: 19g (79%), Sodium: 817mg (41%), Carb: 22g (7%), Sugar: 19g (21%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the oil in a medium frying pan over medium-low heat. Cook the onion, garlic, ginger, cumin seeds, pepper and half the chilli, stirring, for 5 mins or until onion is soft. Add the curry paste and cook, stirring, for 2-3 mins or until aromatic. Add the coconut milk and stir to combine. Bring to a simmer. Transfer to a slow cooker. Stir in the chicken and half the mango.

  2. Step 2

    Cover and cook for 3-4 hours on high (or 5-6 hours on low) or until the chicken is very tender. Season.

  3. Step 3

    Divide the rice and curry among serving bowls. Sprinkle with coriander and remaining mango and chilli. Serve with pappadums, naan bread and mango chutney.

Recipe tip

COOK. STORE. SAVE.
Clever storage: Leftover chicken mango korma curry can be stored in an airtight container in the fridge for up to 3 days, where the flavour will keep on developing. To reheat, gently warm in the microwave or on the stovetop.

Use it up: Korma paste is the perfect all-rounder of the curry world. Once opened, store it in the fridge and use it to make a quick pumpkin dhal, easy chicken korma rissoles or this four-ingredient version of the classic breakfast dish salmon kedgeree.

Sweet mango is the star of this slow-cooker mango chicken curry

Chicken mango curry. It sounds like an Australian invention, made of everything we love: tender chicken thighs, creamy coconut milk, mild korma paste and, of course, fresh in-season mangoes. But mango curry is a traditional Indian dish which originated in Kerala in the south. As the national fruit of India, mangoes appear in drinks, desserts and, of course, the well-known condiment mango chutney. It’s little wonder they found their way into a curry. 

In our mango chicken curry recipe, half the mango is added at the beginning of cooking, allowing it to break down so it sweetens and thickens the sauce. The remainder is added at the end, to lighten the dish and provide a cool contrast to the warm, spicy curry. Cooking our chicken mango curry in a slow cooker means it simmers along on its own with the vigilance required. 

Simple enough for a midweek meal, this mango Indian curry can also be served up as part of an Indian feast, along with some Indian spiced lamb cutlets and maybe a nice dhal with spiced cauliflower.

What gives this dish its flavour?

Korma is a trustworthy and versatile curry paste and can be used in beef, lamb, chicken and vegetable curries. Its mild and aromatic flavour goes well with sweet mango and creamy coconut milk. We give this store-bought paste a bit of a flavour reboot by adding fresh garlic and ginger, as well as cumin and black pepper. Coconut milk is commonly used in southern Indian curries as the coastline is dotted with coconut trees. You can swap it for coconut cream if you prefer a richer, creamier texture.

Use in-season mangoes for this creamy chicken and mango curry

Although associated with summer, the mango season in Australia goes all the way through to autumn, and this Indian chicken mango curry is ideal for both warm and cooler months. Ripe mangoes have a warm and fragrant aroma with firm skin. If under-ripe, store at room temperature until they’re ready to eat, then place any extra in the fridge. See Courtney Roulston’s best mango tips for how to choose them. If fresh mangoes aren’t available for this mango chicken korma, buy frozen instead. Canned ones will be too soft, and some brands soak the mangoes in syrup.

Are there variations on this chicken curry with mango?

If you’re in the mood for seafood, make the curry without the chicken and add prawns at the end of cooking. Let them cook in the residual heat for about five minutes. You could also make this curry vegan by swapping the chicken for drained, canned chickpeas and firm tofu. This Indian mango chicken can also be given a Thai twist. Swap the korma for yellow curry paste, omit the cumin seeds and stir in a little fish sauce at the end.

Can I use another cut of chicken in my mango curry recipe?

We use chicken thigh fillets in our chicken and mango curry. Not only are they packed with flavour, but they also love being slow-cooked and will happily sit bubbling away in the fragrant sauce, soaking up the flavours until they’re super tender. If you prefer bone-in chicken pieces, simply fry them off beforehand and then add them to the slow cooker, where they’ll cook in the same amount of time as the thigh fillets. If you prefer the milder flavour of chicken breast fillets, you can thinly slice them and add to the sauce in the last 5 minutes of cooking.

FAQs

Mango chicken curry

Mango chicken curry
  • Serves4
  • Cook time4 hour 10 minutes
  • Prep time15 minutes
Ingredients
  • 1 tbs vegetable
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground black pepper
  • 1 long red chilli, thinly sliced
  • 1/2 cup (150g) korma curry paste
  • 400ml coconut milk
  • 600g chicken thigh fillets
  • 1 mango, stoned, peeled, finely chopped
  • Steamed basmati rice, to serve
  • Coriander leaves, to serve
  • Pappadums, to serve
  • Naan bread, to serve
  • Mango chutney, to serve
    Description

    Ripe fruit, tender chicken thighs and punchy korma pasta come together in the slow cooker to create this deliciously easy Indian-style mango chicken curry.

    Method
    1. Step 1

      Heat the oil in a medium frying pan over medium-low heat. Cook the onion, garlic, ginger, cumin seeds, pepper and half the chilli, stirring, for 5 mins or until onion is soft. Add the curry paste and cook, stirring, for 2-3 mins or until aromatic. Add the coconut milk and stir to combine. Bring to a simmer. Transfer to a slow cooker. Stir in the chicken and half the mango.

    2. Step 2

      Cover and cook for 3-4 hours on high (or 5-6 hours on low) or until the chicken is very tender. Season.

    3. Step 3

      Divide the rice and curry among serving bowls. Sprinkle with coriander and remaining mango and chilli. Serve with pappadums, naan bread and mango chutney.