Lachlan Cox

Slow Cooker Coconut Chicken Curry

Chicken, coconut, mango, lime. Slow cooker.

Prep
30-45 min
Cook
8 hr slow cooker
Serves
4-6

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)
  • 200g 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)

  1. 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.

  2. Prepare spice bag

    Place the cardamom pods, cinnamon stick and cloves in a piece of muslin or cheese cloth and tie it shut.

  3. 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.

  4. 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.

  5. 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.

  6. Cook

    Cook on LOW for around 8 hours with the lid closed.

  7. 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.

  8. 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

  1. Steam vegetables

    Steam the vegetables until just tender, then drain well.

  2. Finish in pan

    Heat 1-2 tsp of butter or ghee in a pan, add the vegetables and toss for 1-2 minutes.

  3. 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

  1. 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.

  2. 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.