Ingredients
Chicken (dry marinade)
- 1 kg boneless, skinless chicken thighs
- 1 tsp salt
- 1 tsp curry powder
- 1/2 tsp paprika
- 1/2 tsp cumin
Curry (mild base)
- 1 large onion, finely chopped
- 4 cloves garlic, chopped
- 2 tsp fresh ginger, grated
- 1 long red chilli, finely chopped
- 3 Tbsp medium curry powder
- 1-2 Tbsp tomato paste
- 1/2 tsp salt (start low, adjust later)
- 200 g frozen mango, diced small
- 300-350 ml coconut milk
- 1 tsp garam masala (divided)
- 1-2 Tbsp ghee (or veg oil)
Whole spices (spice bag / cheese cloth)
- 3 cardamom pods, lightly crushed
- 1 small cinnamon stick
- 2 cloves
To finish
- 1/2 lime (juiced, to taste)
- optional fresh coriander
To serve (default)
- 1.5 cup basmati rice
To serve (recommended extras)
- chilli oil
- extra lime wedges
Vegetables (recommended side)
- broccoli
- carrots, sliced or batons
- green beans, trimmed
- 1 tsp butter or ghee
- salt, to taste
- 1/2 lime
- pinch cumin
- pinch black pepper
Method (Slow Cooker)
- Dry marinade. Toss the chicken thighs with the salt, curry powder and paprika or cumin. Rest for 30 minutes to overnight to let the seasoning penetrate.
- Prepare spice bag. Place the cardamom pods, cinnamon stick and cloves in a piece of muslin or cheese cloth and tie it shut.
- Brown the chicken. Heat 1 Tbsp ghee in a pan and brown the chicken on both sides without cooking it through. Remove and set aside.
- Build the flavour base. Add the spice bag to the pan and heat in ghee for 30-60 seconds. Add the onion and cook for 10-15 minutes until lightly golden, then add the garlic, ginger and chilli and cook for another 1-2 minutes. Stir in the curry powder for 1 minute, then the tomato paste and cook for 1-2 minutes until slightly darkened.
- Into the slow cooker. Transfer the whole chicken pieces, onion and spice mixture, and spice bag into the slow cooker. Add the coconut milk, diced mango and 1/2 tsp of garam masala, then mix gently.
- Cook. Cook on LOW for around 8 hours with the lid closed.
- Finish. Remove the spice bag. Remove chicken to a separate bowl and shred the chicken. Blend the curry sauce to smoothen the mango. Add the chicken back in and stir in the remaining 1/2 tsp garam masala and the juice of 1/2 lime, then taste and adjust salt or add more lime as needed.
- Adjust texture (if needed). If the sauce is too thin, either remove the lid for the last 30 minutes of cooking or reduce the sauce briefly on the stovetop.
Vegetables
- Steam vegetables. Steam the vegetables until just tender, then drain well.
- Finish in pan. Heat 1-2 tsp of butter or ghee in a pan, add the vegetables and toss for 1-2 minutes.
- Season. Season with salt and a squeeze of lime, and optionally some cumin or black pepper. Toss and serve immediately.
Serving
Serve the curry over basmati rice by default, or alternatively with vermicelli noodles, and put the vegetables on the side. At the table, add chilli oil to taste and extra lime as desired.
Leftovers and Storage
- Fridge (3-4 days). Store airtight and reheat in the microwave in 1-2 minute bursts, stirring between bursts. Add a splash of water if needed and finish with lime.
- Reheating. Thaw if possible, then reheat gently on the stovetop, adding a splash of water and stirring to recombine the sauce.
Wine Pairing
Good options include a Clare Valley Riesling, a Marlborough Sauvignon Blanc, or an Adelaide Hills Pinot Noir. Prioritise high-acidity, aromatic white wines to balance the coconut richness. Wines with citrus or tropical notes pair well with the mango and lime, and off-dry styles can help soften the spice if serving with chilli oil. If choosing red, stick to light-bodied, low-tannin options and avoid heavy reds (e.g. Shiraz) and heavily oaked Chardonnay.