Mild Mango Thai Chicken Curry

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March 18, 2020

Mild Mango Thai Chicken Curry 5 0 5 2
  • Prep: 15 mins
  • Cook: 4 hrs
  • 15 mins

    4 hrs

    4 hrs 15 mins

  • Yields: 4-5

Ingredients

1 kg skinless chicken thigh fillets

1 small onion, diced

1.5 cups of mango nectar

1 x 165ml can of coconut milk

1/2 tsp curry powder (extra if you prefer more heat)

1 x 40g sachet of dry French onion soup mix

Optional: 1T cornflour + 1T water

Directions

1Place chicken and onion in slow cooker

2Combine all other ingredients and pour over chicken

3Cover with tea towel trick and cook on low for approx. 4hrs.

4If yours requires extra thickening at the end, you can stir through a slurry of 1T cornflour mixed with 1T tap water in the final 10mins to thicken the sauce further, however ours did not need this.

Submitted by Paulene Christie

00:00

4 Reviews

Earl here in Australia it’s in a tetra juice box kind of package usually of around 1L … sometimes you’ll find it in a can also

Earl

October 22, 2020

Greetings
A question on terminology if I may, what is meant by ‘nectar’ in terms of the recipe?
Is this what my American friends call fruit juice or is it something different?
Thank you

Vicki

July 8, 2020

Did this tonight using chicken breasts. So so yummy will definitely be making again. Everyone loved it & nothing left on plates so it’s a winner.

Amanda

July 5, 2020

Did this tonight with 2kgs of chicken legs. I also used 3 heaped teaspoons of curry powder and about 400ml of mango nectar and a regular tin (400ml?) of coconut milk. Was worried it would be too much curry powder but definitely wasn’t, not spicy at all. Was pretty yummy.

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