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Slow Cooker Mango chicken curry Recipe
INGREDIENTS:
1.5 kg diced chicken
2-3 cups frozen mango pieces
Jar of red curry paste
2 tins of coconut cream
2 red onions sliced
1 carrot
2 red capsicums large diced
1 zucchini
celery
2 tablespoons of crushed garlic
Half a bag of mixed frozen cauliflower & boccolli (1kg bag)
2 tablespoons of cornflour
DIRECTIONS:
Place chicken & veggies in slow cooker
Mix coconut cream with garlic, curry paste & cornflour
Mix through chicken and veggies
cooking on low for 5 hours, with tea towel trick.
This is in my 7 liter slow cooker.
The frozen mango breaks down creating the sauce. If you’d like mango chunks in when cooked just add more 30-40 minutes before finished .
Served with coconut rice
CREAMY GARLIC PARMESAN CHICKEN RECIPE
Now after this Mango chicken curry recipe, see the next Zucchini Slice recipe
Slow Cooker Zucchini Slice
Ingredients:
1 cup plain flour
5 eggs
5 short cut bacon
Quarter cup of olive oil
1 cup of grated cheese
3 carrots grated
2 zucchini grated
1 onion
Large handful of spinach
Salt
Pepper
Drop of milk
Method:
Mix eggs, milk, pepper and salt and whisk.
Fry off onion and bacon for about a minute or until soft.
Mix all ingredients and place in slow cooker. Cook on high 2 to 2 and a half hours depending on slow cooker. I cooked for 2 hours and then left on warm for 4 hours. Perfect consistency and nice golden on top.
Tea towel trick.
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