Slow-Cooker Mango-Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken simmered in a creamy coconut-mango curry with vegetables and served over rice. Naturally gluten-free and dairy-free, this slow-cooker curry is aromatic and gently spiced.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/3 cups full-fat coconut milk
- 1 1/3 cups 100% mango juice
- 2 teaspoons fresh ginger (minced)
- 2 tablespoons green curry paste ((use less if you don't like heat))
- Pinch of sea salt
- 2 large carrots (sliced)
- 1 pound boneless, skinless chicken breasts or chicken thighs
- 4 teaspoons tapioca starch
- 2 cups broccoli florets
- 2 red bell peppers (cubed)
- 1 mango (cubed)
- Sliced green onion (for garnish)
- Cilantro (for garnish)
- 6 cups cauliflower florets
- 4 teaspoons coconut oil
- 4 tablespoons unsweetened coconut flakes
At a glance
PER SERVING · TIME 465M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7h 30m
- Sodium
- 505mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1304mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.