Slow-Cooker Mango-Chicken Curry
This Slow-Cooker Mango-Chicken Curry is a sweet and spicy delight that simmers to perfection with minimal effort!
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Measuring cups and spoons
- Wooden Spoon
- Serving spoon
Ingredients
- 1 1/3 cups full-fat coconut milk
- 1 1/3 cups 100% mango juice
- 2 teaspoons fresh ginger minced
- 2 tablespoons green curry paste (use less if you don't like heat)
- Pinch sea salt
- 2 large carrots sliced
- 1 pound boneless, skinless chicken breasts or thighs
- 4 teaspoons tapioca starch
- 2 cups broccoli florets
- 2 red bell peppers cubed
- 1 mango cubed
- Sliced green onion for garnish
- Cilantro for garnish
- 6 cups cauliflower florets
- 4 teaspoons coconut oil
- 4 tablespoons unsweetened coconut flakes
Instructions
- Combine the full-fat coconut milk, mango juice, minced ginger, green curry paste, and a pinch of sea salt in your slow cooker. Stir well until thoroughly mixed.
- Place the boneless chicken breasts or thighs into the slow cooker, ensuring they are submerged in the coconut milk mixture.
- Add the sliced carrots, broccoli florets, and cubed red bell peppers on top of the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Remove chicken from slow cooker and shred with forks. Mix tapioca starch with a few tablespoons of curry sauce until smooth, then stir back into the slow cooker along with the shredded chicken to thicken the sauce.
- Stir in the cubed fresh mango just before serving to keep its flavor vibrant.
- Ladle curry into bowls and garnish with sliced green onions, fresh cilantro, and unsweetened coconut flakes. Serve over cauliflower rice or your favorite grain.
Notes
- Use a good quality green curry paste for the best flavor.
- Don't skip the tapioca starch to achieve the perfect sauce consistency.
- Add mango at the end to avoid mushy texture.
- Ensure enough space in the slow cooker to allow even cooking.