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Slow-Cooked Mango Chicken
Rating:
Created by:
QAST
Prep time:
20 minutes
Cook time:
4-6 hours
Serves:
10
- Chrissy Buzzard
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Ingredients
1425g tin mango slices
1brown onion, sliced
2carrot, peeled and sliced
2garlic cloves
1400ml tin of reduced-fat coconut milk
1 tspchicken stock powder
1tbspbrown sugar
1 tbspoil
600 gchicken thighs
1tspground turmeric
1tspcurry powder
100ggreen beans, halved
20 mllemon juice
2tbspchopped coriander to serve (optional)
Method
- Drain 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.
- Heat 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 minute, then add chicken to the slow cooker, being sure to scrape in all the oil and spices from the frypan.
- Cook on low for 4-6 hours until chicken is tender. Add green beans during the last half hour. Just prior to serving, add lemon or lime juice to taste and coriander.
- Serve with steamed rice.
Recipe description
Variations
- 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.
- Double recipe and cook for an extra hour. Makes 20 serves! Yum!
This recipe was developed as part of the Healthier Tuckshop Support Program funded by the Queensland Government through Health and Wellbeing Queensland.
