Slow Cooker Mango Chicken Curry Recipe – Meet Sarah, a working mother with a busy schedule. She was always on the lookout for simple yet delicious recipes to feed her family. One evening, she stumbled upon a Slow Cooker Mango Chicken Curry recipe online and decided to give it a try.
Sarah gathered all the ingredients, including the chicken thighs, mango pieces, coconut milk, and spices. She followed the recipe’s instructions, browning the chicken and letting it simmer in the slow cooker for several hours while she went about her day.
As the hours passed, the mouthwatering aroma of the curry filled her home, making her eagerly anticipate dinner. When the curry was finally ready, Sarah served it with a side of rice and some naan bread.
Her family gathered around the table, and as they took their first bites, they were amazed by the burst of flavors in the dish. The sweetness of the mango perfectly balanced the spices, and the tender chicken melted in their mouths. Even her picky eater couldn’t get enough of it.
From that day on, Slow Cooker Mango Chicken Curry became a regular family favorite in Sarah’s household. It not only provided a delicious meal but also allowed her to spend more quality time with her loved ones, thanks to the convenience of slow cooking. The recipe had turned into a cherished part of their family gatherings, making it more than just a meal but a cherished memory.
Here are related search terms for Slow Cooker Mango Chicken Curry:
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Slow Cooker Mango Chicken Curry Recipe
600-800g chicken thighs
1 tsp chicken stock powder
1 tbsp brown sugar (or substitute with mango chutney for a less sweet option)
2 cloves garlic
1 brown onion, sliced
2 carrots, peeled and sliced
1 can of mango pieces, drained and roughly chopped
1 can of coconut milk (or use coconut cream for a thicker sauce)
2 tsp curry powder
1 tsp turmeric
1 tsp lemon or lime juice
Halved beans (add half an hour before serving)
Optional: coriander for garnish
Place sliced onion, carrot, mango pieces, chicken stock powder, garlic, brown sugar (or mango chutney), and coconut milk (or coconut cream) in the slow cooker.
Cut the chicken thighs into 4-5 pieces. Brown them in a frying pan. Once browned, remove the chicken from the pan. Add turmeric and curry powder to the pan, then return the chicken and fry for about 2 minutes to coat it with the spices. Transfer the chicken and all the flavorful bits into the slow cooker.
Cook on low for 4-6 hours. Half an hour before it’s ready, add the halved beans to the slow cooker.
Just before serving, add lemon or lime juice for a zesty kick. Optionally, garnish with coriander if you like.
Serve the delicious Mango Chicken Curry with rice and your choice of papadums or naan. Enjoy your meal, and let the wonderful aroma fill your home!