SERVES 4. PREP 15 MINS. COOK 4 HRS
INGREDIENTS
• 2 tbsp yellow curry paste
• 1 tsp ground turmeric
• 6 chicken thighs, trimmed, halved crossways
• 500g pkt frozen mango cheeks, partially thawed, coarsely chopped
• 2 red capsicums, deseeded, thickly sliced
• 1 large red onion, cut into wedges
• 1 tbsp finely grated fresh ginger
• 3 garlic cloves, crushed
• 1 tbsp olive oil
• 200ml coconut cream
• 1 tbsp brown sugar
• 2 green shallots, thinly sliced
• ⅔ cup fresh coriander leaves
• 1 fresh long red chilli, thinly sliced
• Lime wedges, to serve
• Steamed rice, to serve
METHOD
1 Combine the curry paste and turmeric in a large bowl. Add the chicken, season and toss well to combine. Set aside.
2 Place half the mango in a food processor and process until smooth.
Transfer to the bowl of a slow cooker. Stir in 80ml (⅓ cup) water.
Top with capsicum, onion, ginger and garlic.
3 Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning, for 5 minutes or until golden brown. Add to the slow cooker bowl. Cover and cook on Low for 3 hours or until the chicken is starting to become tender.
4 Add coconut cream to the slow cooker. Cover and cook on High for 1 hour or until the sauce thickens slightly. Stir in the remaining mango along with the sugar. Cook for a further 10 minutes or until the mango has warmed through. Turn off slow cooker and set aside for 5 minutes to rest.
5 Divide rice among serving plates.
Add chicken and sprinkle with green shallots, coriander and chilli. Serve with lime wedges.
– Liz Macri