Name: Slow cooker mango chicken recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1
Ingredients: 56.00 gm yellow curry paste; 1 tsp ground turmeric; 6 Chicken Thigh Fillets, trimmed, halved crossways; 500g pkt frozen mango cheeks, partially thawed, coarsely chopped (see note); 2 red capsicum, deseeded, thickly sliced; 1 large red onion, cut into wedges; 20.00 ml finely grated fresh ginger; 3 garlic cloves, crushed; 18.20 gm olive oil; 200ml coconut cream (see note); 16.00 gm brown sugar; 2 green shallots, thinly sliced; 165.00 ml fresh coriander leaves; 1 fresh long red chilli, thinly sliced; Lime wedges, to serve; Steamed rice, to serve

Slow cooker mango chicken recipe

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Prep Time:
15 minutes

Cook Time:
240 minutes

Total Time:
255 minutes

Slow cooker chicken curry with mango and coconut cream for a simple and delicious family meal.

Ingredients:

18.20 gm olive oil
200ml coconut cream (see note)
56.00 gm yellow curry paste
1 tsp ground turmeric
6 Chicken Thigh Fillets, trimmed, halved crossways
500g pkt frozen mango cheeks, partially thawed, coarsely chopped (see note)
2 red capsicum, deseeded, thickly sliced
1 large red onion, cut into wedges
20.00 ml finely grated fresh ginger
3 garlic cloves, crushed
16.00 gm brown sugar
2 green shallots, thinly sliced
165.00 ml fresh coriander leaves
1 fresh long red chilli, thinly sliced
Lime wedges, to serve
Steamed rice, to serve

Instructions:

In a large bowl, mix the flavorful curry paste and vibrant turmeric. Add the chicken, season generously, and toss thoroughly to coat. Let it rest.
Puree half of the mango in a food processor until smooth. Transfer the puree to a slow cooker bowl and mix in 80ml (1/3 cup) water. Layer with capsicum, onion, ginger, and garlic on top.
In a large frying pan over medium-high heat, heat oil until shimmering. Cook chicken for 5 minutes, turning occasionally until golden brown. Transfer to the slow cooker, cover, and cook on Low for 3 hours until chicken is starting to become tender.
Pour in the luscious coconut cream into the slow cooker and let it cook on High for 1 hour until the sauce thickens slightly. Gently mix in the rest of the mango and sugar, and continue cooking for an additional 10 minutes until the mango is heated through. Turn off the slow cooker and allow it to rest for 5 minutes before serving.
Scoop rice onto plates. Top with chicken, then sprinkle with green shallots, coriander, and chili. Serve with lime wedges on the side.

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