Mango Chicken Curry (Paleo Crockpot)

There’s something undeniably comforting about the aroma of curry simmering away in the kitchen. I remember my first attempt at making curry – a far cry from the refined flavors I aim for now. It was during a particularly dreary winter, and I was craving something warm and vibrant. The bright sweetness of mango, mingled with the savory chicken and warming spices, was a revelation, instantly transporting me from the gray of the day to a sun-drenched tropical paradise. This Paleo Mango Chicken Curry, cooked low and slow in the crockpot, is a testament to the power of simple ingredients to create something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3-4 hours
• Total Time: 3-4 hours 15 minutes
• Servings: 5
• Dietary Type: Paleo

Ingredients

• 1 1/2 lbs chicken breasts or chicken thighs, cubed
• 2 tablespoons coconut oil
• 1 1/2 cups sliced green beans
• 1 cup sliced bell pepper
• 1 1/4 cups chicken stock (or more as needed)
• 1 cup coconut milk
• 1 1/2 tablespoons curry powder
• 2 mangoes, peeled and diced
• 1 mango pit
• 1 tablespoon chopped cilantro
• 2 tablespoons chopped cashews

Equipment Needed

• Slow Cooker (Crockpot)
• Large Skillet
• Cutting Board
• Knife

Instructions

1. Begin by heating the coconut oil in a large skillet over medium-high heat.
2. Add the cubed chicken to the skillet and brown on all sides. Browning the chicken adds depth of flavor to the curry, so don’t skip this step!
3. Transfer the browned chicken to the slow cooker.
4. Add the sliced green beans and sliced bell pepper to the slow cooker.
5. Pour in the chicken stock and coconut milk. Add more chicken stock if needed to almost cover the chicken and vegetables.
6. Stir in the curry powder, ensuring it is evenly distributed throughout the mixture.
7. Add the diced mangoes and the mango pit to the slow cooker. The pit will impart a subtle mango flavor during the cooking process.
8. Cover the slow cooker and cook on high for three to four hours, or until the chicken is thoroughly cooked and tender. Ensure the internal temperature of the chicken reaches 165°F (74°C).
9. Once the chicken is cooked, remove the mango pit from the slow cooker and discard it.
10. To serve, garnish each portion with chopped cilantro and chopped cashews.

Expert Tips & Tricks

• For a richer flavor, consider marinating the chicken in a mixture of coconut milk, curry powder, and a pinch of salt for at least 30 minutes before browning.
• If you prefer a smoother curry, you can use an immersion blender to partially blend the sauce after cooking. Be careful not to over-blend, as you want to retain some texture.
• Adjust the amount of curry powder to your liking. If you prefer a milder curry, start with 1 tablespoon and add more as needed. For a spicier curry, add a pinch of cayenne pepper.
• If you don’t have fresh mangoes, you can use frozen mango chunks. Just be sure to thaw them before adding them to the slow cooker.
• To thicken the sauce, you can mix 1 tablespoon of tapioca starch with 2 tablespoons of cold water to create a slurry. Add the slurry to the slow cooker during the last 30 minutes of cooking.
• If you like a bit of heat, add a finely chopped chili pepper (such as a jalapeño or serrano) along with the bell pepper.

Serving & Storage Suggestions

Serve this Mango Chicken Curry hot, preferably over cauliflower rice or coconut rice to keep it paleo-friendly. A side of steamed greens, like spinach or kale, complements the richness of the curry.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the curry in freezer-safe containers for up to 2 months. To reheat, thaw the curry in the refrigerator overnight and then heat it in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	676 kcal	N/A
Calories from Fat	280 g	41%
Total Fat	31.1 g	47%
Saturated Fat	18.2 g	91%
Cholesterol	89 mg	29%
Sodium	220.6 mg	9%
Total Carbohydrate	69.5 g	23%
Dietary Fiber	5.4 g	21%
Sugars	60.9 g	243%
Protein	33.8 g	67%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Sweet Potato Addition: Add cubed sweet potato to the slow cooker for added sweetness and nutrients. This works particularly well in the fall and winter.
• Spice Level Adjustment: Swap regular curry powder with a Madras curry powder for a more intense flavor. Adjust the amount to your desired heat level.
• Protein Swap: If chicken isn’t your thing, try using firm tofu (for a vegetarian option) or shrimp (add during the last 30 minutes of cooking) as a substitute.
• Vegetable Medley: Include other vegetables like cauliflower florets, broccoli, or snap peas to increase the nutritional value and create a more diverse texture.
• Coconut Milk Variation: Use full-fat coconut milk for a richer, creamier sauce, or light coconut milk to reduce the fat content.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken for this recipe?
A: While it’s best to use thawed chicken for even cooking, you can use frozen chicken if necessary. Add an extra hour to the cooking time and ensure the chicken reaches an internal temperature of 165°F (74°C).

Q: Can I make this recipe in an Instant Pot?
A: Yes! Brown the chicken using the sauté function, then add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.

Q: What can I substitute for coconut milk?
A: If you don’t have coconut milk, you can use cashew cream or almond milk as a substitute, although the flavor profile will be slightly different.

Q: How do I prevent the chicken from drying out in the slow cooker?
A: Be sure to use enough liquid (chicken stock) to almost cover the chicken. Also, avoid overcooking the chicken, as this can cause it to become dry.

Q: Can I add other spices besides curry powder?
A: Absolutely! Feel free to add other spices such as turmeric, cumin, coriander, ginger, and garlic to customize the flavor to your liking.

Final Thoughts

This Paleo Mango Chicken Curry is a delicious and healthy meal that’s perfect for busy weeknights. The combination of sweet mango, savory chicken, and aromatic spices is simply irresistible. Don’t be afraid to experiment with different variations and substitutions to create your own signature curry. I encourage you to try this recipe and share your feedback – and perhaps pair it with a crisp glass of dry Riesling for a truly delightful dining experience!