Slow Cooker Mango Chicken Curry

Slow Cooker Mango Chicken Curry Recipe

Savor the delightful blend of tender chicken thighs and a luscious mango-infused sauce in this Slow Cooker Mango Chicken Curry recipe.

Ingredients:

• 425g tin mango slices
• 1 brown onion, sliced
• 2 carrots, peeled and sliced
• 2 cloves garlic, sliced
• 400ml tin coconut milk
• 1 tsp Massel* Chicken Stock Powder
• 1 tbs brown sugar
• 1 tbs oil
• 600g chicken thighs
• 1 tsp ground turmeric
• 2 tsp curry powder
• 100g green beans, halved
• Lemon or lime juice, to serve
• Coriander, to serve

Method:

1. Drain mango slices and dice. Add them to the slow cooker along with the sliced onion, carrots, and garlic.
2. Pour the coconut milk into the slow cooker. Add the Massel Chicken Stock Powder and brown sugar. Stir well to combine all the ingredients.
3. Heat oil in a frying pan over medium heat. Cut the chicken thighs into 4cm pieces. Working in batches, brown the chicken pieces well on all sides in the frying pan.
4. Return all of the chicken to the pan and add the ground turmeric and curry powder. Stir well for 1 minute to coat the chicken with the spices.
5. Transfer the chicken with the oil and spices from the frying pan into the slow cooker. Make sure to scrape in all the flavorful bits.
6. Cook the mixture in the slow cooker on low heat for 4-6 hours or until the chicken is tender.
7. During the last half hour of cooking, add the halved green beans to the slow cooker.
8. Just before serving, add lemon or lime juice to taste and garnish with coriander.
9. Serve the Slow Cooker Mango Chicken Curry with steamed rice.

Notes:

• If you can find mango puree, you can use it instead of sliced mango. However, the sliced mango will break down and create a fruity sauce in the slow cooker.
• When cutting the chicken thighs, make the pieces 4-6 cm each, depending on their size. Avoid making them too small, or they may disappear into the sauce.
• For an extra vegetable addition, you can add a few handfuls of baby spinach just before serving. Allow the spinach to wilt into the curry.