Chicken Mango Curry
A fabulous Chicken & Mango Curry making great use of our Sri Lankan Seasoning and Voodoo Mango Sauce.
Huge thanks to the wonderful Jason Holland for sharing this with us!
Chicken Mango Curry
Jay Holland
Rated 4.7 stars by 3 users
Category
Asian
Servings
4
Prep Time
20 minutes
Cook Time
4 minutes
A fabulous Chicken & Mango Curry making great use of our Sri Lankan Seasoning and Voodoo Mango Sauce.
Huge thanks to the wonderful Jason Holland for sharing this with us!
Ingredients
- 3-4 chicken breast ( thighs will work just as well ) sliced up into chunks and give them a light even coating of Angus & oink Sri Lankan curry powder straight out of the pot then let chicken sit to one side while you prep everything else.
-
Then you’ll need some extra Sri Lankan curry powder - 1tbsp for the sauce.
- 1 tbsp oil
- 1-2 red chillis depending on how hot you like it and extra for garnish
- 1 large mango peeled and cut into chunks
- 1 white medium size onion cut into slices
- 4 garlic cloves chopped
- 2.5 cm ginger grated
- Bunch of Coriander chopped up small and extra for garnish.
- Juice of 1 lime and instead of wasting your limes peels put them in the sauce while it cooks then discard of them when everything is cooked through.
- 1 yellow pepper sliced
- Handful sugar snap peas ( optional extra )
- 1 tbsp mango chutney
- 400 ml tin coconut milk
- 2 tbsp dark soy sauce
-
Couple dashes of Angus & oink voodoo mango pepper sauce add this towards end of cooking .
- 1 tbsp cornflour mixed into a paste with 1 tbsp of water ( please read tips about Dutch oven before adding this )
- Salt & Pepper for taste
Directions
- Cook this In a slow cooker on high.
- If you have a sear option on your slow cooker add the oil and sear the chicken first then take out and put to one side ( if it doesn’t don’t fret just sear your chicken in a frying pan then add it to your pot when ready) then add your onions and cook for a few minutes then the garlic & ginger, give that a few more minutes then add the chicken back in along with the rest of your ingredients except the yellow peppers A&O voodoo mango pepper sauce and sugar snap peas if you’re using.
- Season with salt and pepper.
- Cook in you slow cooker on high heat for around 3 hours then add your peppers and sugar snap peas and check your seasoning and Cook for a further 15 mins.
- Then just before serving add your dashes of A&O voodoo mango sauce and stir this in. Use as little or much as you desire I’ll leave this to your personal taste .
- TO SERVE : use a rice of you choice
- And garnish with extra coriander & chilli
- And lime wedge.
Recipe Note
TIP : This recipe Can be adapted to being cooked in a Dutch oven or a pan with a lid just follow above recipe but just remember if you’re cooking this in a Dutch oven this will take half the time of your slow cooker set on high plus don’t add your corn flour straight away as you may not need it.
As your curry is simmering on a low heat you can take the lid of the Dutch oven or pan and let it thicken through natural reduction.
Then it’s at this point you might find it’s necessary to add your cornflour if you feel your sauce isn’t thickening quick enough. This is because the moisture is sealed in a slow cooker which means no evaporation. Recipes for Dutch ovens account for some moisture loss.