The fruity mango flavours in this slow cooker chicken curry match beautifully with the coconut milk and turmeric. Enjoy with steamed rice and a squeeze of lime juice.
Ingredients
- 425g tin mango slices
- 1 brown onion, sliced
- 2 carrots, peeled and sliced
- 2 cloves garlic, sliced
- 400ml tin Woolworths Essentials 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
*Massel is recommended by Australia's Best Recipes
Method
-
Step 1Drain mango slices and dice. Add to the slow cooker with onion, carrots and garlic. Add coconut milk with the chicken stock powder and brown sugar. Stir to combine.
-
Step 2Heat oil in a fry pan over medium heat. Cut thighs into 4cm pieces. Working in batches, brown well on all sides. Return all of the chicken to the pan and add turmeric and curry powder. Stir well for 1 minutes, then add chicken to the slow cooker, being sure to scrape in all the oil and spices from the frypan.
-
Step 3Cook on low for 4-6 hours until chicken is tender. Add beans during the last half hour. Just prior to serving, add lemon or lime juice to taste and coriander. Serve with steamed rice.
Recipe Notes
Use mango puree if you can find it, but the sliced mango breaks down beautifully in the slow cooker to form a fruity sauce.
Cut thighs into 4-6 pieces each, depending on their size. Don’t make the pieces too small or they’ll disappear into the sauce.
For an extra veggie hit, add a few handfuls of baby spinach just prior to serving and allow it to wilt into the curry.
Recipe and photo by Greer Worsley.
Recipe Reviews (14)
JOIN THE CONVERSATION
Log in Register