Mango Chicken Slow Cooker Curry Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken, onions, garlic, ginger, curry powder, turmeric, cumin, coriander, and salt.
• STEP 2.Add diced mangoes, coconut milk, and chicken broth to the slow cooker.
• STEP 3.Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
• STEP 4.Remove the lid and stir in lime juice and cilantro.
• STEP 5.Serve the Mango Chicken Slow Cooker Curry over steamed rice or with naan bread.
• STEP 6.Garnish with additional cilantro, if desired.

Cooking Tips

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry during the last 30 minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a saucepan over medium heat until heated through.
• Serve the Mango Chicken Slow Cooker Curry over steamed rice or with naan bread.