Slow cooker mango chicken

• 份量: 4

配料

2 tbsp yellow curry paste

1 tsp ground turmeric

6 Coles RSPCA Approved Chicken Thigh Fillets, trimmed, halved crossways

500g pkt frozen mango cheeks, partially thawed, coarsely chopped (see note)

2 red capsicum, 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 UHT coconut cream (see note)

1 tbsp brown sugar

2 green shallots, thinly sliced

2/3 cup fresh coriander leaves

1 fresh long red chilli, thinly sliced

Lime wedges, to serve

Steamed rice, to serve

步骤

Step 1

Combine the curry paste and turmeric in a large bowl. Add the chicken, season and toss well to combine. Set aside.

Step 2

Place half the mango in a food processor and process until smooth. Transfer to the bowl of a slow cooker. Stir in 80ml (1/3 cup) water. Top with capsicum, onion, ginger and garlic.

Step 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.

Step 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.

Step 5

Divide rice among serving plates. Add chicken and sprinkle with with green shallots, coriander and chilli. Serve with lime wedges.

备注

When mango is in season, substitute 500g of fresh mango pieces for this recipe.

UHT coconut cream has been heat-treated and although rich and creamy it doesn’t curdle in the slow cooker. Swap for a 270ml can coconut cream if unavailable.