For the third time, I'm making this dish tonight—I'm captivated by that wonderful sauce!

Mango chicken curry is a delightful fusion of sweet and savory flavors, originating from the rich culinary traditions of South Asia. This dish combines the tropical sweetness of mango with the aromatic spices of curry, creating a vibrant and comforting meal. It's perfect for those who enjoy experimenting with flavors and want to bring a taste of the exotic to their dinner table. The slow cooker method allows the flavors to meld beautifully, resulting in tender chicken and a luscious sauce.

This mango chicken curry pairs wonderfully with steamed basmati rice or warm naan bread, which help to soak up the flavorful sauce. For a complete meal, consider serving it alongside a fresh cucumber salad or a side of roasted vegetables. The coolness of the salad or the earthiness of the vegetables will complement the rich and fruity curry perfectly.

Servings: 4

2 pounds of boneless, skinless chicken thighs, cut into chunks
1 cup of mango puree (fresh or canned)
1 can (14 oz) of coconut milk
1 onion, finely chopped
3 cloves of garlic, minced
1 tablespoon of fresh ginger, grated
2 tablespoons of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne pepper (optional, for heat)
Salt and pepper to taste
2 tablespoons of vegetable oil
Fresh cilantro, chopped, for garnish

Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the garlic and ginger to the skillet, cooking for another minute until fragrant.

Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper, cooking for 1-2 minutes to toast the spices.

Transfer the onion and spice mixture to the slow cooker.

Add the chicken chunks to the slow cooker, followed by the mango puree and coconut milk. Stir to combine.

Season with salt and pepper to taste.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

Before serving, taste and adjust seasoning if necessary. Garnish with fresh cilantro.

For a creamier texture, you can add a half cup of heavy cream or Greek yogurt towards the end of cooking. If you prefer a vegetarian version, substitute the chicken with chickpeas or paneer. You can also add vegetables like bell peppers or spinach for added nutrition and color. For a spicier kick, increase the amount of cayenne pepper or add a chopped fresh chili.