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Slow cooker mango chicken

 Slow cooker mango chicken

  • 15m prep
  • 4h cook
  • 4 servings

  • Using family-friendly chicken thighs, mango and coconut cream, this creamy chicken curry is made easier by cooking it in the slow cooker.

    727 calories per serve

    Allergens: Recipe may contain sulphites.

    16 Ingredients

    • 2 tbsp yellow curry paste
    • 1 tsp ground turmeric
    • 6 Lilydale Free Range Chicken Thigh, trimmed, halved crossways
    • 500g pkt frozen mango cheeks, partially thawed, coarsely chopped m
    • 2 red capsicum, deseeded, thickly sliced
    • 1 large red onion, cut into wedges
    • 1 tbsp finely grated fresh ginger
    • 3 garlic cloves, crushed
    • 1 tbsp olive oil
    • 200ml UHT coconut cream 
    • 1 tbsp brown sugar
    • 2 green shallots, thinly sliced
    • 2/3 cup fresh coriander leaves
    • 1 fresh long red chilli, thinly sliced
    • Lime wedges, to serve
    • Steamed rice, to serve

    5 Method Steps

    • Combine the curry paste and turmeric in a large bowl. Add the chicken, season and toss well to combine. Set aside.
    • Place half the mango in a food processor and process until smooth. Transfer to the bowl of a slow cooker. Stir in 80ml (1/3 cup) water. Top with capsicumonionginger and garlic.
    • Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning, for 5 minutes or until golden brown. Add to the slow cooker bowl. Cover and cook on Low for 3 hours or until the chicken is starting to become tender.
    • Add coconut cream to the slow cooker. Cover and cook on High for 1 hour or until the sauce thickens slightly. Stir in the remaining mango along with the sugar. Cook for a further 10 minutes or until the mango has warmed through. Turn off slow cooker and set aside for 5 minutes to rest.
    • Divide rice among serving plates. Add chicken and sprinkle with with green shallotscoriander and chilli. Serve with lime wedges.


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