Crockpot Mango Chicken Curry
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 chicken breasts
  • 2 cloves garlic, minced
  • 2 inch knob fresh ginger, grated or finely minced
  • 1 small yellow onion, chopped
  • 1 15 oz. can full-fat coconut milk
  • 1 15 oz. can tomato sauce
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1-2 tbsp. green curry paste*
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup frozen green peas
  • 2 large ripe mangos, cubed
  • green onion for topping, optional
  • cilantro for topping, optional
Instructions
  1. Place chicken breasts at the bottom of a crock pot. Top with minced garlic, ginger, curry paste, onion, coconut milk, tomato sauce, salt, and pepper. Stir to combine. Cook on low for 8 hours or high for 4 hours.
  2. With 30 minutes left of the cooking time, shred chicken. Add red and yellow bell peppers and peas. Cook for remainder of the time.
  3. Serve topped with fresh mango.
  4. Curry is great by itself, but can also be enjoyed over rice or noodles. Optional toppings include fresh cilantro and/or sliced green onion
Notes
I don't like food that's too spicy, so I stick to 1 tbsp. of curry paste. If you like a lot of heat, go with two!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/crockpot-mango-chicken-curry/