Chicken & Mango Curry

This was a great meal for the whole family. Our 4 year old and 9 year old really enjoyed it. I kept it on the not-so-spicy side, but added sriracha when eating it to add more spice to my bowl.

Chicken & Mango Curry

2 cans coconut milk
4 cloves garlic, minced
2 tsp dried ginger
1 TBSP tomato paste
1 1/2 TBSP curry powder
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne
3 mangoes, peeled & diced
1 1/2 lbs chicken breast, cut into 1 – 1 1/2 inch pieces
2 potatoes, peeled and cut into 1 1/2 inch pieces
1 yellow onion, diced
2 green peppers, cut into slices
2 cups white rice
2 tsp turmeric
1 TBSP lime juice

In a slow cooker, combine coconut milk, garlic, ginger, tomato paste, curry powder, cinnamon, cumin, salt, cayenne, and mango. With an immersion blender, blend until smooth. Then add chicken, onions, and peppers. Cook on high for 4 – 5 hour or low for 7-8 hours. About half way through the cooking time, add potatoes. Cook the rice using a rice cooker. Add turmeric and lime juice to rice and then cook until done. Top rice with curry mixture and serve. Can be topped with cashews, cilantro, and lime slices.

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