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Mango Chicken Curry Recipe

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

SLOW COOKER SATAY CHICKEN  

CREAMY GARLIC PARMESAN CHICKEN RECIPE 

Slow Cooker Chicken Fajitas

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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