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Slow Cooker Chicken-Chickepa-Mango Curry

This slow cooker chicken, chickpea, and 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!
Vegetarian? No problem. Leave out the chicken or sub in lentils or extra-firm tofu. If you use lentils, be sure to rinse and sort first, and add a cup of water to the pot.
Recipe adapted from Matt Kadey.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Servings: 4
Course: dinner
Cuisine: Dairy-free, Gluten-free
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (13.5 ounce) can coconut milk (full-fat)
  • 1-2 inch piece fresh ginger, peeled and minced or 1 teaspoon ground ginger
  • 3 cloves garlic, 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 (Leave out if vegetarian; try subbing in lentils or extra-firm tofu instead.)
  • 1 sweet potato, peeled and diced into ½ inch pieces
  • 1 medium 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 optional

Equipment

  • 1 Slow-cooker

Method
 

  1. Combine the 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 during the last 20 minutes of cooking. If desired, also add baby spinach or chopped kale.

Notes

Top with: Fresh cilantro, Lime, Peanuts or Cashews
Serve with: Basmati rice