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Whisk together 1/2 cup of the orange mango juice (reserving the rest for later), coconut milk, ginger, garlic,chilli pepper/ powder, coconut aminos sauce and salt in the bottom of a 7 quart slow cooker. Lay the sweet potato wedges in an even layer in the sauce mixture.
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Sprinkle both sides of the chicken breast with the curry powder, and a pinch of salt and pepper, and rub 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.
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Using a slotted spoon, gently remove the chicken and sweet potatoes to a large plate.
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In a separate small bowl, whisk together the remaining 3 tsp of juice and the 2 tsp of tapioca starch/ corn flour until smooth and creamy. Whisk into the sauce mixture in the slow cooker.
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Gently place the sweet potatoes and chicken back into the slow cooker, cover, and turn the heat up to high. Cook for an additional 1 hour – 1 hour 15 minutes, until the sauce is nice and thick.
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While the sauce thickens, heat your oven to 350 degrees 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!
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Once the sauce has thickened, divide the chicken and sweet potatoes between 4 bowls. Then, divide the cubed mango and toasted coconut flakes onto each bowl.
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Garnish with cilantro, green onion and the remaining sauce from inside the slow cooker.
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This is such a delish dish, DEVOUR!!
