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Slow Cooker Chicken Mango Curry

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Prep Time: 15 minutes
Cook Time: 4 hours
Course: Main Dish
Cuisine: Thai
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
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