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Mango and chilli chicken with herb rice

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

This colourful slow cooker mango and chilli chicken is full of delicious flavours and is the perfect weekend family meal. 

  • Serves4
  • Cook time3 hour 15 minutes
  • Prep time10 minutes
Mango and chilli chicken with herb rice

Ingredients

  • 1 tbs vegetable oil
  • 6 Coles RSPCA Approved Chicken Thigh Fillets, halved
  • 1 tbs plain flour
  • 1 brown onion, cut into wedges
  • 4 garlic cloves, thinly sliced
  • 354g jar mango chutney
  • 1/2 tsp ground turmeric
  • 2 tsp curry powder
  • 1/4 tsp dried chilli flakes
  • 2 chicken stock cubes
  • 3 gold sweet potatoes, quartered lengthways
  • 270ml coconut cream
  • 1 1/2 cups (300g) jasmine rice
  • 2 tbs chopped coriander
  • 2 tbs chopped mint
  • 1 tbs lime juice

Nutritional information

Per serve: Energy: 3852kJ/922 Cals (44%), Protein: 48g (96%), Fat: 34g (49%), Sat Fat: 17g (71%), Carb: 100g (32%), Sugar: 51g (57%), Dietary Fibre: 8g (27%), Sodium: 1054mg (53%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat half the oil in a large frying pan over high heat. Place chicken and flour in a bowl and toss to coat. Add chicken to the pan and cook, turning, for 5 mins or until golden. Transfer to a slow cooker.

  2. Step 2

    Add onion, garlic and remaining oil to the pan. Cook, stirring, for 6 mins or until aromatic. Transfer onion mixture to the slow cooker with chutney, turmeric, curry powder, chilli, stock cubes and 11/2 cups (375ml) water. Stir to combine. Cover and cook for 21/2 hours on high (or 4 hours on low) or until chicken is tender. Add sweet potato and half the coconut cream to the slow cooker. Cover and cook for 1 hour on high (or 2 hours on low) or until sweet potato is just tender and chicken is cooked through.

  3. Step 3

    Meanwhile, combine rice and 3 cups (750ml) water in a medium saucepan over high heat. Bring to the boil, then reduce heat to medium and simmer for 11 mins or until water is absorbed and rice is tender. Set aside, covered, for 5 mins to steam. Add the coriander, mint and lime juice and stir to combine.

  4. Step 4

    Divide rice mixture among serving bowls. Top with chicken mixture and drizzle with remaining coconut cream.

    Serve with... lime wedges.

Recipe tip

COOK. STORE. SAVE.
Spice it up: Sprinkle leftover dried chilli flakes on pizza or pasta dishes for some heat. 

Buy it right: Look for gold sweet potatoes that are firm, smooth and even-toned. 

Store it right: Don’t store sweet potatoes in the fridge – the cold compromises their texture and flavour. Instead, keep them in a dark place like the pantry, or a dark corner of the kitchen bench. 

Cook it right: For more fibre and antioxidants, cook sweet potato unpeeled (just wash it well beforehand).

Mango and chilli chicken with herb rice

Mango and chilli chicken with herb rice
  • Serves4
  • Cook time3 hour 15 minutes
  • Prep time10 minutes
Ingredients
  • 1 tbs vegetable oil
  • 6 Coles RSPCA Approved Chicken Thigh Fillets, halved
  • 1 tbs plain flour
  • 1 brown onion, cut into wedges
  • 4 garlic cloves, thinly sliced
  • 354g jar mango chutney
  • 1/2 tsp ground turmeric
  • 2 tsp curry powder
  • 1/4 tsp dried chilli flakes
  • 2 chicken stock cubes
  • 3 gold sweet potatoes, quartered lengthways
  • 270ml coconut cream
  • 1 1/2 cups (300g) jasmine rice
  • 2 tbs chopped coriander
  • 2 tbs chopped mint
  • 1 tbs lime juice
    Description

    This colourful slow cooker mango and chilli chicken is full of delicious flavours and is the perfect weekend family meal. 

    Method
    1. Step 1

      Heat half the oil in a large frying pan over high heat. Place chicken and flour in a bowl and toss to coat. Add chicken to the pan and cook, turning, for 5 mins or until golden. Transfer to a slow cooker.

    2. Step 2

      Add onion, garlic and remaining oil to the pan. Cook, stirring, for 6 mins or until aromatic. Transfer onion mixture to the slow cooker with chutney, turmeric, curry powder, chilli, stock cubes and 11/2 cups (375ml) water. Stir to combine. Cover and cook for 21/2 hours on high (or 4 hours on low) or until chicken is tender. Add sweet potato and half the coconut cream to the slow cooker. Cover and cook for 1 hour on high (or 2 hours on low) or until sweet potato is just tender and chicken is cooked through.

    3. Step 3

      Meanwhile, combine rice and 3 cups (750ml) water in a medium saucepan over high heat. Bring to the boil, then reduce heat to medium and simmer for 11 mins or until water is absorbed and rice is tender. Set aside, covered, for 5 mins to steam. Add the coriander, mint and lime juice and stir to combine.

    4. Step 4

      Divide rice mixture among serving bowls. Top with chicken mixture and drizzle with remaining coconut cream.

      Serve with... lime wedges.