As a curry connoisseur, especially love Thai, Southern Indian, Malaysian, and West Indian I love making curries! Especially in the crockpot. This is a crowd-pleaser, and the leftover curry, drained of sauce, makes out of this world wraps, salad topping, and quesadillas!

Coconut Mango Chicken Crockpot Curry:

Ingredients:

2 lb boneless skinless chicken breasts or chicken thighs, cubed; rotisserie chicken leftovers can be used as well
5 large carrots, capped, peeled, and diced
1 medium onion, peeled and quartered
1 tablespoon minced garlic
1 large green bell pepper, washed, seeded, and chopped
1 (5 oz ) can tomato paste
1 (14 oz) can coconut milk, or half a box of similar brands, such as So Delicious.
1 1/2 tsp salt
1 tbsp curry powder
1 cup mango juice concentrate
1 jalapeno, seeded and halved or 1 tsp crushed red pepper flakes
2 tbsp water
1 1/2 tbsp cornstarch

Instructions:

1) Grease your slow cooker oil or pam; I used coconut oil.
2) Place the chicken, peppers, and carrots on the bottom of the slow cooker.
3) Place the rest of the ingredients, excluding the water and cornstarch, in a food processor, blending until the mixture is creamy and somewhat smooth.
4) Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for 8 hours.
5) An hour before serving, make an instant roux by mixing cornstarch and water together, in a small bowl, until cornstarch is dissolved. Pour the roux into the slow cooker, fold into the curry, and cook for 1 additional hour.
6) Serve curry over rice, with flatbread, or nan, and accompany it with peas.
7) Garnish with fresh mint and cilantro, if available.
8) Enjoy!