Name: Simple Mango Chicken Curry Slow Cooker
Brand: mysugarfreekitchen.com
SKU: mysugarfreekitchen-com-4
Availability: OnlineOnly

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Simple Mango Chicken Curry Slow Cooker

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×This Slow Cooker Mango Chicken Curry is easy to make and can be made with either fresh or canned mango - so perfect to make all year round.&nbsp; Only 20 minutes of prep and the chicken is perfectly tender with thick creamy sweet, savoury and spicy curry sauce. Jump to RecipeNo Slow Cooker? Check out this Creamy Chicken Curry with Pumpkin made on the stovetop.Marinate the Chicken.&nbsp; Cut your chicken breast into 2 cm chunks and add them to a large bowl with half&nbsp; the yellow curry paste, garlic, ginger, red chilli flakes and natural yoghurt.&nbsp; Mix it all together and make sure the chicken is well coated with the ingredients and then set it aside.Tip: The longer you marinate it the better, however if you're short on time, skip the marination time of reduce to 10 to 15 minutes.Puree the Mango: add mango cheeks to a bowl and mash with a fork or potato masher until it resembles a puree. Alternatively you could use a food processor or stick blender to achieve a super smooth puree. (I personally just mash the mango with a fork for about 5 minutes until smooth)Saute the armoatics.&nbsp; Add the onion, ¼ cup curry paste, 2 tablespoons minced garlic, 1 tablespoon grated ginger and stir through until it becomes fragrant. Add tomato puree and stir through.Add Chicken: add the marinated chicken to the slow cooker and stir through so that its coveredAdd Coconut Cream and Mango: add the coconut cream and stir through. Stir through the mango puree until all the chicken pieces are covered.Cook: Place lid onto slow cooker pot and slow cooker on low temperature for 6 hours.Veges: Add some additional veges chopped small when you put everything else into the slow cooker. Think diced pumpkin, or sweet potato, beans or capsicum (peppers)Protein: Before serving, stir through some fresh baby spinach for an extra protein hitColour: 30 minutes before the slow cooker is finished, add ½ cup of frozen peas for a pop of colourMore Mango: Stir through 1 cup of fresh mango before serving so that extra freshness is mixed inGarnish: Add some additional fresh mango on top to serveToo Sweet? If the curry sauce is too sweet, add a squeeze of lime juice stirred through at the end of cooking to balance it out.Storage: Store leftovers in the fridge for 2 to 3 days.Freezing: Freeze in an air tight container for upto 3 months. Like most curries this is an excellent dish for freezing and tastes great reheated.How spicy is this curry? Making the recipe as stated, will result in a medium curry. How to make it less spicy Reduce the curry paste for the marinade and the sauce to 2 tablespoons each instead of ¼ cup each. How to make it more spicy Add an extra teaspoon of dried red chilli flakes when marinating the chicken. Can you use chicken breast? Yes breast will work, however make sure to chop it into large chunks as it many have a tendency to dry out more than chicken thigh. Using larger chunks of chicken breast will help to keep the meat moist.This slow cooked Mango Chicken Curry is&nbsp; easy to do all in the pot of your slow cooker without having to pre cook anything on the stovetop. There's minimal prep time and then its set and forget for 6 hours.from votesPrint RecipeChicken: The longer you marinate it the better, however if you're short on time, skip the marination time of reduce to 10 to 15 minutes.If using Canned Mango:&nbsp; &nbsp; Buy the canned mango in natural juice, not syrup as that will have added sugars.&nbsp;&nbsp;You'll need about the equivalent of 800 grams or more if buying canned - about 30 oz.If using Fresh Mango:&nbsp;&nbsp;Find mangos that are large, juicy and ripe or over ripe.&nbsp;&nbsp;Depending on the size, you'll need between 3 and 5 mangoes. Aim for around 1kg of mangos or 2 pounds.Curry Paste: I used the brand "Ayam" Yellow Curry Paste as the base. Any brand of Thai yellow curry paste would work. Penang curry paste would also work and is a little milder than yellow curry paste.Tomato Puree: also called tomato passata. This works to thicken the curry sauce. Note that tomato puree/tomato passata is not the same as tomato paste with is a more concentrated form of tomato and is not suitable to be substituted.Coconut Cream: Full fat coconut cream is best to help create a nice thick and rich curry sauce.Garlic and Ginger: I like to use fresh garlic and ginger, however using the minced garlic and ginger that comes in a jar will still produce a great curry with loads of flavour.Serving:&nbsp; If serving with brown rice, about 2 cups will serve 4 people.&nbsp;Leftover coconut milk or Mango:&nbsp; Drizzle a little extra coconut cream to serve, along side a teaspoon of mango puree on the side.Nutritional information does not include rice or veges.Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.This recipe makes a delicious slow cooked meal.Everyone loves it that has tried it in my family. I don't add extra chili as there are small children, but even the fussy ones ate this dinner.Thankyou for the recipe.ReplyMy name is Kim and I'm passionate about ditching the sugar and reimagining my favorite recipes into healthier more wholesome alternatives using natural sweeteners. My specialty is creating sugar free desserts, sugar free baking, and healthy Asian Dinner recipes perfect for meal prepping.Read More...

×This Slow Cooker Mango Chicken Curry is easy to make and can be made with either fresh or canned mango - so perfect to make all year round.&nbsp; Only 20 minutes of prep and the chicken is perfectly tender with thick creamy sweet, savoury and spicy curry sauce. Jump to RecipeNo Slow Cooker? Check out this Creamy Chicken Curry with Pumpkin made on the stovetop.Marinate the Chicken.&nbsp; Cut your chicken breast into 2 cm chunks and add them to a large bowl with half&nbsp; the yellow curry paste, garlic, ginger, red chilli flakes and natural yoghurt.&nbsp; Mix it all together and make sure...

Simple Mango Chicken Curry Slow Cooker

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