Tag Archives: Chicken

Sweet Chicken Curry Slow-Cooked with Mango Chutney

The PolyBlog
June 16 2026

Sweet Chicken Curry Slow-Cooked with Mango Chutney

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Prep 20 minutes
Cook 4 hours 30 minutes
Total 4 hours 50 minutes
This was an adaptation of a recipe from a diet recipe book for slow cookers, and it was pretty easy. Also, there is a limited number of items to chop, dice and slice. And the mango chutney is really the key to the sweet taste. I wasn’t a big fan of chutney before, but it is awesome here.
The overall time is about 5 hours, but most of that is cooking time. A weekend project unless you have time to get it going in the morning.
Servings 4 servings
Course Main Dish
Cuisine Indian
Pencil-sketch cattails rising from pond water

Ingredients

  • 1 lb Boneless, skinless chicken breasts
  • 1 Bell pepper (red or green, large)
  • 1 Onion (large)
  • 1 Tomato (large)
  • ½ cup Mango chutney
  • ⅓ cup Water
  • 2 tbsp Cornstarch
  • 1 ½ tbsp Curry powder
  • Rice

Equipment

  • Slow-cooker
  • 1 Mixing bowl(s) (medium)
  • 1 Non-stick pot(s) (optional)
  • Rice cooker (optional)
Pencil-sketch cattails rising from pond water Start Cooking

Method

Sous-Chef Preparations
  1. Chop the 1 lb Boneless, skinless chicken breasts into 1-inch pieces.
  2. Chop the 1 Bell pepper into 1-inch pieces.
  3. Slice the 1 Onion.
  4. Seed and chop the 1 Tomato.
Main Preparations
  1. Place the chopped 1 lb Boneless, skinless chicken breasts, chopped 1 Bell pepper, and 1 Onion in the slow cooker and mix them together well.
  2. Add the 1 Tomato on top, evenly distributed.
  3. In a small or medium mixing bowl, combine the ½ cup Mango chutney, ⅓ cup Water, 2 tbsp Cornstarch and 1 ½ tbsp Curry powder. Pour the chutney sauce evenly over all the ingredients already in the slow cooker.
    4. You could experiment with different chutneys for different flavours.
  4. Cover, cook on low for 3.5 to 4.5 hours or until the chicken is tender.
    5. About 15 minutes before serving, start cooking rice (if desired) in either the non-stick pot or rice cooker.
  5. Serve over rice.

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Let me know how it was!
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Until the next pot simmers…

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www.thepolyblog.ca

Green Curry Chicken with Eggplant and Lemongrass

The PolyBlog
June 12 2026

Green Curry Chicken with Eggplant and Lemongrass

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Prep 40 minutes
Cook 1 hour
Total 1 hour 40 minutes
This is one of my favourite dishes, compliments of a cooking course through the local public school board. I have rated it “mild” for spice. Note too that there are variations (one for a thicker sauce and one to use bone-in) shown in Tips which change the instructions where indicated.
I have rated it moderate for the level of difficulty, but that is a bit misleading. The individual steps are not particularly difficult, nor is the sequencing, but there are a significant number of detailed steps (including sous-chef preparations) and it takes a long time to prep and cook; it is definitely not a quick weeknight meal, more of a weekend effort.
Servings 4
Course Main Dish
Cuisine Thai
Pencil-sketch cattails rising from pond water

Ingredients

  • 1 Eggplant (or egg pea plant)
  • 4 tbsp Vegetable cooking oil
  • 3 Shallots (or small onions)
  • 3 Kaffir leaves
  • 2 tbsp Green curry paste (or 125 ml green curry sauce per tbsp)
  • 2 tbsp Coriander root
  • 1 tsp Galangal powder
  • 1 tbsp Lemongrass (ground)
  • 1 clove Garlic
  • 1 tsp Cumin seed
  • 1 tsp Red curry powder
  • Salt (to taste)
  • Pepper (to taste)
  • 5 tbsp Fish sauce
  • 1 tbsp Palm sugar (or brown sugar)
  • 3 White potatoes (medium-sized)
  • 1 kg Boneless, skinless chicken breasts (or bone-in, see notes)
  • 1-1.5 cups White jasmine rice (long-grain)
  • 800 ml Thick coconut milk
  • 1 Handful Green beans
  • Green leaf basil (for garnish, as desired)

Equipment

  • Stovetop / range
  • 2 Non-stick pot(s)
  • Wok (optional)
  • Rice cooker (optional)
Pencil-sketch cattails rising from pond water Start Cooking

Method

Sous-Chef Preparations
  1. Chop the 1 Eggplant into bite-sized pieces.
  2. Chop the 3 Shallots into small pieces.
  3. Dice the 3 Kaffir leaves, including the stems.
  4. Chop the 1 clove Garlicinto small pieces.
  5. Peel and chop the 3 White potatoes into bite-sized pieces.
  6. Cut the 1 kg Boneless, skinless chicken breasts into bite-sized pieces.
    7. If you want to use bone-in chicken legs: Remove the fat, sprinkle some salt on the skin, and rub it in. Rinse and dry it, and then cut into bite-sized pieces.
  7. Slice the 1 Handful Green beans into 4 cm lengths.
Main Preparations
    If you prefer, you can use a wok instead of the non-stick pot for the main prep.
  1. In a non-stick pot, stir-fry the chopped 1 Eggplant with Salt in 2 tbsp Vegetable cooking oil over medium heat for 5 minutes or until it turns green. Set aside.
  2. Bring a non-stick pot to hot, add 2 tbsp Vegetable cooking oil. Add the chopped 3 Shallots and diced 3 Kaffir leaves. Stir until fragrant.
    3. If you are using bone-in chicken legs: Add the chicken here and cook for 6 minutes or until brown. Remove any fat in the bottom of the pan by draining it with the lid. Then continue.
  3. Make a well in the centre of the mixture. Add the 2 tbsp Green curry paste, 2 tbsp Coriander root, 1 tsp Galangal powder, 1 tbsp Lemongrass, chopped 1 clove Garlic, 1 tsp Cumin seed, 1 tsp Red curry powder, Salt and Pepper (to taste), 5 tbsp Fish sauce, and 1 tbsp Palm sugar. Mix it together.
  4. Add the partially-cooked 1 Eggplant (previously set aside), chopped 3 White potatoes, and chopped 1 kg Boneless, skinless chicken breasts. Stir well for 3 minutes.
    5. If you want a thicker sauce: Add more potatoes.
    Optional: Use a non-stick pot or rice cooker to start cooking the 1-1.5 cups White jasmine rice, if desired.
  5. Add the 800 ml Thick coconut milk, let it boil. Simmer until the sauce thickens and the chicken and vegetables are cooked.
  6. Stir in the sliced 1 Handful Green beans. Let it boil for 3 minutes.
  7. Garnish with the Green leaf basil, as desired.
  8. Serve hot with 1-1.5 cups White jasmine rice.

Tried this recipe?

Let me know how it was!
Download PDF

Until the next pot simmers…

PolyWogg signature in green with a dark blue quill at the end.

www.thepolyblog.ca