Best Mango Chicken Curry Paleo Crockpot Recipes
CROCK POT MANGO CHICKEN
We love an easy Crock Pot dinner recipe and this is a delicious one! The chicken is super juicy. Pouring the mildly sweet mango sauce on top adds a lovely flavor to the chicken. There's a hint of curry flavor throughout but it's not overpowering. We loved how it pairs with the mango. A simple meal.
Provided by Sue L
Categories Chicken
Time 4h30m
Number Of Ingredients 13
Steps:
- 1. Season the chicken with salt and pepper. Brown on both sides in the oil. Then place at the bottom of the Crock Pot.
- 2. Add the onion and garlic to the pan. Cook until they lightly caramelize.
- 3. Whisk together the mango nectar, curry powder, pepper, and instant bouillon.
- 4. Pour the nectar mix over the chicken and cover with the cooked onions.
- 5. Cover and cook on low for 3-4 hours or until chicken probes to 170F.
- 6. Remove chicken and onion to a platter and keep warm.
- 7. Stir together the corn starch with water until mixed. Then whisk into the liquid in the Crock Pot. Add drained mango fruit.
- 8. Cook uncovered on high, stirring frequently until sauce thickens (15 minutes or so). Add chicken and onion back to the Crock Pot to warm with sauce.
- 9. Garnish with fried onion bits and serve with rice or mashed potatoes.
MANGO & CHICKEN CURRY (PALEO) (CROCKPOT)
I know there are several other mango chicken curry recipes on Zaar, but this one is a little different in that it's paleo and you actually use the mango pit during the cooking process.
Provided by heatherhopecs
Categories Curries
Time 3h20m
Yield 5 , 5 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken cubes in coconut oil.
- Add all ingredients except cilantro and cashews to a slow cooker and cook on high for three to four hours or until chicken is thoroughly cooked and tender.
- Remove the mango pit and top each serving with cilantro and cashews.
Nutrition Facts : Calories 676.2, Fat 31.1, SaturatedFat 18.2, Cholesterol 89, Sodium 220.6, Carbohydrate 69.5, Fiber 5.4, Sugar 60.9, Protein 33.8
MANGO CHICKEN CURRY
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY
This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 4
Number Of Ingredients 12
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Serve chicken and vegetables over rice.
Nutrition Facts : Calories 610, Carbohydrate 97 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 23 g, TransFat 0 g
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