Slow Cooker Chicken and Mango Curry

Ingredients:

• 500 grams (16oz) boneless chicken breast fillets
• 2 medium size ripe mangoes
• 260 ml (8fl oz) coconut milk extract
• 4 teaspoons vegetable oil
• 4 teaspoons spicy curry paste
• 4 medium shallots, sliced
• 1 large cucumber, sliced (seeded)

Steps:

1. Blend the slices of mango with coconut milk using a blender. Check if its smooth then place it in a container and reserve for later use.
2. Pour 4 teaspoons of oil into a frying pan. Heat chicken and over medium-high heat. Stir in the curry paste and cook for about 1 minute or until you smell its fragrance.
3. Add the chicken and shallot and cook for a further 3 minutes.
4. Add chicken to slow cooker and pour in the mango puree
5. Cook for 4-6 hours on High setting.
6. Serve with slices of mango and cucumber.

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