Servings: 4
Equipment
- Slow Cooker
Ingredients
- 2 Cups brown rice
- 4 Cups Frozen mango chunks divided
- 1 small onion peeled and quartered
- 4 garlic cloves
- 2 Tbsp Palm sugar (or brown sugar)
- 1 tsp rice vinegar
- 1 tsp freshly grated ginger
- 1 tsp red pepper flakes
- 3 Tbsp yellow curry paste
- ½ Cup chicken broth
- 1 packet Goya Sazon
- 1 can light coconut milk
- 1 ½ lbs chicken breast cubed
- 1 red onion sliced
- ½ cup roasted cashews
- 4 Tbsp cilantro
- 1 red chili
- 1 lime quartered
Instructions
- Make rice!
- In a blender, combine 2 cups of the frozen mangoes, 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 coconut milk and Sazon in curry until combined.
- 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, approximately 10 minutes.
- Add the cashews and serve over rice, garnished with fresh cilantro, red chili and/or lime wedges.
Notes
Adapted from Olivia’s Cuisine
Tried this recipe?Let us know how it was!
This was absolutely delicious!