Cut the chicken into chunks. Finely chop the onion, garlic, and chili pepper, grate the ginger, and dice the mango.
Add the coconut milk and half the mango to a food process or a blender and blend into a smooth puree. Set aside.
Heat a skillet over medium-high heat. Heat olive oil and saute the onion, garlic, and chili for 2 minutes, or until softened. Add the chicken, paprika, salt, and curry powder. Cook just until golden.
Transfer chicken, mango puree, and remaining mango to the slow cooker. Give it a stir, cover and cook on low heat for 4-5 hours. Serve with rice and chopped cilantro.
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