Ingredients
- ½ cup + 1 tablespoon orange-mango juice divided; not from concentrate
- ¼ cup light coconut milk
- 1 tablespoon fresh ginger minced
- ½ tablespoon garlic minced
- 1 teaspoon habanero pepper minced
- ½ tablespoon coconut aminos
- ¼ teaspoon sea salt
- 2 medium sweet potatoes 600 grams total; peeled and chopped into large wedges
- 1 pound chicken breast
- 2 teaspoons curry powder
- Salt and pepper to taste
- 2 teaspoons tapioca starch
- 1½ tablespoons unsweetened coconut flakes
- 1 large mango cubed
- Cilantro for garnish
- Green onion chopped, for garnish
Instructions
- Whisk together ½ cup of the orange-mango juice with all of the coconut milk, ginger, garlic, habanero pepper, coconut aminos, and salt in the bottom of a 7-quart slow cooker. Lay the sweet potato wedges in an even layer in the sauce mixture.
- Sprinkle both sides of the chicken breast with curry powder and a pinch of salt and pepper, and rub in evenly. Lay the chicken breast on top of the sweet potatoes, cover, and cook on low heat until the potatoes are soft and the chicken is tender, about 6-7 hours.
- Using a slotted spoon, gently remove the chicken and sweet potatoes to a large plate.
- In a separate small bowl, whisk together the remaining tablespoon of orange-mango juice and the tapioca starch until smooth and creamy. Whisk into the sauce mixture in the slow cooker.
- Gently place the sweet potatoes and chicken back into the slow cooker, cover, and turn the heat up to high. Cook for an additional hour, up to 1 hour and 15 minutes, until the sauce is nice and thick.
- While the sauce thickens, preheat your oven to 350℉ and spread the coconut flakes onto a small baking sheet. Bake until golden brown, about 2-4 minutes. Watch them closely, as they burn quickly.
- Once the sauce has thickened, divide the chicken and sweet potatoes between four bowls. Then, divide the cubed mango and toasted coconut flakes onto each bowl. Garnish with cilantro, green onion, and the remaining sauce from inside the slow cooker, then serve.