Submitted by Robyn Buiter
Mango Chicken
Serving: 6
Ingredients
- 500 grm Chicken Breadt
- 400ml Coconut Cream
- 375ml Can Mango in Syrup (drained)
- 2tsp Red Thai Curry Paste
- 1 cup Shallots sliced
Instructions
- Chop Chicken Breast into cubes
- Cut Mango pieces into smaller sizes
- Cut Shallots into slices
- Toss all together into Slow Cooker
- Cook for 8 hours on Low.
- Serve with rice of choice
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