Chicken Mango Curry

By khojnicki

Ingredients

• 1 14 oz can coconut milk
• 3 garlic cloves, minced
• 2 " section of fresh ginger, peeled and minced
• 1 tbsp tomato paste
• 1 1/2 tbsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 1/2 lbs chicken thighs, cut into 1" pieces
• 1 medium sweet potato, cut into 1/2" pieces
• 1 yellow onion, chopped
• 1 red pepper, thinly sliced
• 1 orange pepper, thinly sliced
• 2 c mango cubes
• 1/2 c unsalted roasted cashews
• Juice of 1/2 lime
• 1/2 c chopped cilantro

Preparation

Step 1

Stir together the first nine ingredients in the slow cooker. Add the chicken and turn to coat. Put the sweet potato, onion, and peppers on top of the chicken.

Cover and cook 7-9 hrs on low.

Stir in the mango, cashews and lime juice into the curry, then cover and cook until heated through, about 20 mins.

Serve the curry with cilantro.