Chicken curry with mango chutney and coconut milk

A no-fuss slow cooker chicken curry recipe, which can be adjusted to your taste. ... If you want this to be dairy free than add in coconut milk instead. ... Serve with rice, naan breads and mango ...Raw Mango-Coconut Chutney, is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw cuisine side dishes, is traditionally ground in a stone mortar and served with steamed white rice and ghee, tastes the best, the day its prepared unlike few other pachadis that have a longer shelf life.The rest of the ingredient list includes pretty standard and nonthreatening pantry ingredients — apples, onions, butter, flour, milk, chicken broth, and curry powder (I always use Sun brand Madras curry powder, which is the same kind my mom kept around when she was growing up).Stir in the chicken and curry paste and cook, stirring, for a couple of minutes. Add the green beans( halved), chopped tomatoes, mango chutney, stock and coconut milk and simmer for 10 minutes. Stir through chopped coriander, season and then sprinkle with almond flakes before serving with rice and naan bread.Add the chicken and seal, adding the curry powder too - cook for a few minutes more. Tip in the desiccated coconut and coconut milk, plus the mango chutney and tomato paste. Bring to boil and simmer for about 10-15 minutes, until the curry has thickened and the chicken is cooked. Finally, add the fresh mango and squeeze in the lime juice.