17 Slow Cooker Mango Chicken Using family-friendly chicken thighs, mango and coconut cream, this creamy chicken curry is made easier by cooking it in the slow cooker. • 2 tbsp yellow curry paste • 1 tsp ground turmeric • 6 Chicken Thigh Fillets, trimmed, halved crossways • 500g pkt frozen mango cheeks, partially thawed, coarsely chopped (When mango is in season, substitute 500g of fresh mango pieces for this recipe). • 2 red capsicum, deseeded, thickly sliced • 1 large red onion, cut into wedges • 1 tbsp finely grated fresh ginger • 3 garlic cloves, crushed • 1 tbsp olive oil • 200ml UHT coconut cream (UHT coconut cream has been heat-treated and although rich and creamy it doesn’t curdle in the slow cooker. Swap for a 270ml can coconut cream if unavailable). • 1 tbsp brown sugar • 2 green shallots, thinly sliced • 2/3 cup fresh coriander leaves • 1 fresh long red chilli, thinly sliced • Lime wedges, to serve • Steamed rice, to serve Combine the curry paste and turmeric in a large bowl. Add the chicken, season and toss well to combine. Set aside. Place half the mango in a food processor and process until smooth. Transfer to the bowl of a slow cooker. Stir in 80ml (1/3 cup) water. Top with capsicum, onion, ginger and garlic. Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning, for 5 minutes or until golden brown. Add to the slow cooker bowl. Cover and cook on Low for 3 hours or until the chicken is starting to become tender. Add coconut cream to the slow cooker. Cover and cook on High for 1 hour or until the sauce thickens slightly. Stir in the remaining mango along with the sugar. Cook for a further 10 minutes or until the mango has warmed through. Turn off slow cooker and set aside for 5 minutes to rest. Divide rice among serving plates. Add chicken and sprinkle with green shallots, coriander and chilli. Serve with lime wedges. SLOW COOKER SEASON!! Pear, berry and white chocolate cobbler • 4 pears, peeled, cored, cut into wedges • 300g Frozen Mixed Berries • 1/3 cup (75g) caster sugar • 1/4 cup (35g) plain flour • 1 tsp vanilla bean paste • 1 1/2 cup (225g) self-raising flour • 1 tbsp caster sugar, extra • 120g butter, chopped • 3/4 cup (185ml) buttermilk • 100g white chocolate, chopped • Vanilla ice cream, to serve • Any type of frozen or fresh berries will do. Apples work in place of pears in this dish too. Combine the pear, berries, sugar, plain flour and vanilla in a slow cooker. Set aside for 20 mins or until the berries begin to release their juices. Combine self-raising flour and extra sugar in a large bowl. Add butter. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in buttermilk. Stir until a soft, sticky dough forms. Stir in chocolate. Spoon the chocolate mixture evenly over the pear mixture in slow cooker. Cover and cook on high for 3 hours or until the top is cooked through and the fruit is tender. Serve with ice cream. Prep 35m Cook 3h Serves 6 Prep 15m | Cook 4h | Serves 4
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