Mango-Chicken Curry

Yesterday I was ambitious after vacation and dug out the cookbooks.  I found a recipe in our Crock-Pot Cookbook and tried it out.  The sauce was a little thin, but we enjoyed it, and it was EASY.

Spray the slow cooker with non-stick cooking spray.  Add the following ingredients:

3 chicken breasts, cubed
1 medium onion, thinly sliced
1 cup mango, chopped
1/3 cup dried cranberries


Combine the following in a bowl:
2 tsp minced garlic
6 thin slices of ginger
1 tsp salt
1/2 tsp cayenne
1 1/2 tbsp curry powder
1/2 tsp cumin
1/2 cup chicken broth
2 tbsp cider vinegar

Pour liquid and spices over the chicken.  Cover and cook for 6-8 hours on low.

Top with cilantro and plain yogurt if desired.

This was made even easier by the fact that our grocery store sells 1 cup servings of pre-chopped mango.  The recipe calls for defrosted frozen mango chunks, which I couldn't find.  Fresh is best, right?

We had ours with basmati rice and whole-wheat naan.