Mango Curry with Cilantro Lime Rice

Mango Curry with Cilantro Lime Rice


(0 votes) 0 0

A traditional Indian meal right in your crockpot. With a diverse mix of spices, your taste buds are going to be happy you made this for dinner. Serve this mango curry over cilantro lime rice and naan bread for the perfect ethnic cuisine.

Shared by

Time needed

20 min preparation + 4-6 min cooking

Serving Size / Yield

4 servings


  • 4 large chicken breasts, boneless & skinless
  • 1 can coconut milk (full fat)
  • 2 Tbs tomato paste
  • 1 clove of garlic, minced
  • 1 Tbs honey
  • 1 tsp ground ginger
  • 3 tsp curry powder
  • 1 Tbs garlic powder
  • 1 tsp garam masala
  • 2 tsp turmeric
  • 2 tsp chili powder
  • 1 C pineapple, diced
  • 1 C mango, diced
  • 1/2 C raw cashews
  • 1 C white jasmine rice
  • 2 fresh or dried bay leaves
  • 1 1/2 C water
  • 1/2 C finely chopped cilantro
  • 2 Tbs fresh lime juice
  • 1 Tbs fresh lemon juice
  • Salt, for taste
  • Naan flatbread

Our Readers Also Loved


In a pot, combine coconut milk, tomato paste, garlic, honey and ginger. Heat for about five minutes, to until honey melts and mixture is combined. Remove the sauce from the heat, add spices and allow to cool.

In a crockpot, add chicken breasts, sauce mixture, pineapple and mango. Set the crockpot on low and let cook for 4-6 hours, or until chicken is thoroughly cooked.

Add cashews to the sauce and stir.

In a saucepan, combine rice, bay leaves and 1 ½ cups water. Once it is at a boil, reduce heat to low and cover with lid. Let rice cook until nearly all the water is absorbed, about 20 to 25 minutes. Mix rice around and cover again, allowing rice to take in any excess water, for at least 10 minutes. Once all the water is gone, add cilantro, lime juice and lemon juice to rice, mix all together and season with salt.

Serve curry over rice or in a bowl. Pair with naan flatbread.

Around The Web