Step 1

Drain mango slices and dice. Add to the slow cooker with onion, carrots and garlic. Add coconut milk with the chicken stock powder and brown sugar. Stir to combine.

Step 2

Heat oil in a fry pan over medium heat. Cut thighs into 4cm pieces. Working in batches, brown well on all sides. Return all of the chicken to the pan and add turmeric and curry powder. Stir well for 1 minutes, then add chicken to the slow cooker, being sure to scrape in all the oil and spices from the frypan.

Step 3

Cook on low for 4-6 hours until chicken is tender. Add beans during the last half hour. Just prior to serving, add lemon or lime juice to taste and coriander. Serve with steamed rice.