Slow Cooker Chicken-Chickpea-Mango Curry
 
Prep time
Cook time
Total time
 
This slow cooker chicken-chickpea-mango curry is perfect for not quite yet warm days. Toss it together after lunch and let it cook on high for 4 hours. Or prep it in the morning and let it simmer on low all day. Oh, and be sure to save any leftovers for lunch!
Author:
Recipe type: slow-cooker, gluten-free, dairy-free
Serves: 4-6 servings
Ingredients
  • 1 (13.5-ounce) can coconut milk
  • 1 to 2-inch section of fresh ginger, peeled and minced or 1 teaspoon dry ginger
  • 3 garlic cloves, minced
  • ¾ teaspoon salt
  • 1 tablespoon curry powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breast (or thighs) cut into 1-inch pieces
  • 1 medium sweet potato, peeled and diced into ½-inch pieces
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 cups frozen mango
  • (2 cups packed baby spinach or chopped kale)
Instructions
  1. Combine coconut milk through the cayenne pepper in a slow cooker and whisk to combine. Add the chicken, followed by the onions, sweet potato, bell pepper, and chickpeas.
  2. Cook on high for about 4 hours or low for 9-10 hours. Add the mango in during the last 20 minutes of cooking. If desired, also add baby spinach or chopped kale.
Notes
TOP WITH:
Chopped fresh cilantro
Lime wedges
Unsalted peanuts or cashews
SERVE WITH:
Brown or white rice
Recipe by Hälsa Nutrition at https://halsanutrition.com/2018/03/slow-cooker-chicken-and-chickpea-mango-curry/