Mango Chicken Curry

Ingredients:

4 chicken thighs, cut into bite sized pieces

400ml can of low fat coconut milk

1 mango, peeled and chopped

1 onion, sliced

4 garlic cloves, minced

3cm fresh ginger, grated

1 red chilli, sliced (seeds optional)

2 tbsp mild curry powder

2 tbsp gluten free soy sauce

handful of fresh coriander, chopped

Juice of one lime

1 tbsp cornflour, mixed into a paste with 1 tbsp water

1 yellow pepper, chopped into bite sized pieces

Method:

1. Place all of the ingredients, except the yellow pepper, in the slow cooker, stir and season to taste.  Cook on low for 7-8 hours.

2. Add the yellow pepper, and cook for another 15 mins.  Serve with rice.