This is another one pot dish, that is absolutely delicious and perfect for these cold nights
The fruity mango flavours in this slow cooker chicken curry match beautifully with the coconut milk and turmeric. Enjoy with steamed rice and a squeeze of lime juice.

• Easy
• 0:10 Prep
• 6:00 Cook

Recipe by Australia's Best

Ingredients​

• 425g tin mango slices
• 1 brown onion, sliced
• 2 carrots, peeled and sliced
• 2 cloves garlic, sliced
• 400ml tin coconut milk
• 1 tsp Chicken Stock Powder
• 1 tbs brown sugar
• 1 tbs oil
• 600g chicken thighs
• 1 tsp ground turmeric
• 2 tsp curry powder
• 100g green beans, halved
• Lemon or lime juice, to serve

Method​

1. Heat oil in a large fry pan or dutch oven 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 a couple of minutes
2. Drain mango slices and dice. Add to the chicken with onion, carrots and garlic. Add coconut milk with the chicken stock powder and brown sugar. Stir to combine.
3. Cook on low covered for 4-6 hours until chicken is tender. Add beans during the last half hour. Just prior to serving, add lemon or lime juice to taste and coriander. Serve with steamed rice.

• NOTES
• 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.
• Can also be cooked in a slow cooker. I do all steps above then pour in to a slow cooker and cook for 6 hours