Mild Mango Thai Chicken Curry

Mild Mango Thai Chicken Curry. A mild and flavorful recipe made with mango and coconut milk, slow-cooked for a rich and comforting meal.

Ingredients

• 1 kg (without skin) chicken thigh fillets.

• 1 small onion, diced

• 1.5 cups of mango nectar

• 1 x 165ml can of coconut milk

• 1/2 tsp curry powder (add more in case you would like it hotter)

• 1 package, 40g sachet of dry French onion soup mix.

• Optional: 1T cornflour + 1T water

Mild Mango Thai Chicken Curry: Instructions

1. Put chicken and onion into slow cooker.

2. Add other ingredients and pour over chicken.

3. Cook on low with tea towel trick and approximately 4hrs.

4. If you want the sauce to be thicker, you can fix it at the end. In the last 10 minutes, mix 1 spoon of cornflour with 1 spoon of water, then stir it into the sauce. This will help it get thicker. We didn’t need to do this for ours.

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