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