Slow Cooker Chicken Mango Curry
Ingredients
- 4 cups frozen mango chunks, divided
- 1 small onion, peeled and quartered
- 4 garlic cloves
- 2 tablespoons brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 teaspoon red pepper flakes
- 3 tablespoons yellow curry paste
- ½ cup chicken broth
- 1 can (13.5 fl oz) coconut milk
- 1 ½ lbs chicken breast, cubed
- 1 red onion, sliced
- ½ cup roasted cashews
- Optional garnishes: cilantro, red chili, lime wedges
Equipment
Instructions
- In the jar of a blender, combine 2 cups of the frozen mangoes, the small onion, garlic cloves, brown sugar, rice vinegar, ginger, red pepper flakes, curry paste and chicken broth. Blend until smooth and transfer to the slow cooker. Stir in the coconut milk and mix until combine.
- Add the chicken and red onion and gently toss so everything is coated with the curry sauce.
- Cook on low for 8 hours or high for 4 hours.
- Add the remaining mangoes and cover to thaw.
- Add the cashews and serve over rice, garnished with fresh cilantro, red chili and/or lime wedges.
Nutrition
Calories: 458kcal, Carbohydrates: 33g, Protein: 29g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 226mg, Potassium: 921mg, Fiber: 5g, Sugar: 24g, Vitamin A: 2506IU, Vitamin C: 47mg, Calcium: 61mg, Iron: 3mg