Best 4 Slow Cooker Mango Chutney Chicken Curry Recipes
**Calling all curry lovers!**
This slow-cooker mango chutney chicken curry is a delightful blend of sweet, savory, and tangy flavors that will tantalize your taste buds. It's easy to prepare, simply throw all the ingredients into your slow cooker and let it do the work. The result is a rich and flavorful curry that's perfect for a weeknight meal.
The chicken is cooked to perfection in a creamy and flavorful sauce made with coconut milk, mango chutney, ginger, garlic, and a blend of spices. The mango chutney adds a delightful sweetness and tanginess to the curry, while the coconut milk gives it a rich and creamy texture. Served with fluffy rice or naan bread, this curry is sure to be a hit with the whole family.
In addition to the main recipe, this article also includes variations for a vegetarian version, a spicy version, and a version made with chicken thighs. So, whether you're a vegetarian, a fan of spicy food, or just looking for a different cut of chicken, there's a recipe here for everyone.
So, gather your ingredients, grab your slow cooker, and let's get cooking!
MANGO CHUTNEY-CHICKEN CURRY
Mango chutney provides Indian flavor to your family's dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas - served with rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
- Cover; cook on Low heat setting 6 to 7 hours.
- Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g
MANGO CHUTNEY CHICKEN CURRY
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.
Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
BOMBAY CHICKEN WINGS
I've used this recipe for years. Everyone who tries it loves it! For best flavor, marinate several hours.
Provided by Musher
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken wings into a large baking dish.
- Bake in the preheated oven until wings are browned, about 25 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.2 g, Cholesterol 78.2 mg, Fat 12.1 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 2.7 g, Sodium 386 mg, Sugar 0.2 g
MANGO CHUTNEY-CHICKEN CURRY
From Pillsbury Doughboy Slow Cooker Recipes (2003). Serve with hot cooked rice or couscous. Offer small bowls of traditional curry toppers, such as toasted coconut, chopped peanuts, raisins, and mango chutney to pass at the table.
Provided by LaJuneBug
Categories Chicken Breast
Time 7h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
- Cover; cook on low setting for 6 to 7 hours.
Nutrition Facts : Calories 297.4, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 688.2, Carbohydrate 33.6, Fiber 6.6, Sugar 2, Protein 33.6
Tips:
- For a spicier curry, add more cayenne pepper or red chili powder.
- If you like your curry sweeter, add more mango chutney or honey.
- To make the curry more creamy, add a dollop of yogurt or coconut milk before serving.
- Serve the curry over rice, quinoa, or your favorite grain.
- Garnish the curry with fresh cilantro, chopped nuts, or a squeeze of lime juice.
Conclusion:
This slow-cooker mango chutney chicken curry is an easy and flavorful weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy curry recipe, give this one a try. You won't be disappointed!
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