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Combine the curry paste and turmeric in a large bowl. Add the chicken, season and toss well to combine. Set aside.
Place half the mango in a food processor and process until smooth. Transfer to the bowl of a slow cooker. Stir in 80ml (⅓ cup) water. Top with capsicum, onion, ginger and garlic.
Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning, for 5 minutes or until golden brown. Add to the slow cooker bowl. Cover and cook on Low for 3 hours or until the chicken is starting to become tender.
Add coconut cream to the slow cooker. Cover and cook on High for 1 hour or until the sauce thickens slightly. Stir in the remaining mango along with the sugar. Cook for a further 10 minutes or until the mango has warmed through. Turn off slow cooker and set aside for 5 minutes to rest.
Divide rice among serving plates. Add chicken and sprinkle with with green shallots, coriander and chilli. Serve with lime wedges.