- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 293.8
- Total Fat: 6.3 g
- Cholesterol: 20.6 mg
- Sodium: 570.2 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 4.9 g
- Protein: 13.8 g
Mango Chutney Chicken CurrySubmitted by: SLHALSTEAD
IntroductionLet your slowcooker walk on the wild side Let your slowcooker walk on the wild side
3 skinless boneless chicken breasts halved
1 can (15-16 oz) garbanzo beans, drained, rinsed
1 small onion, thinly sliced
1 medium red bell pepper, chopped (1/2 cup)
1/2 cup water
2 T cornstarch
1 T curry powder
1/2 t salt
1/4 t pepper
1 jar (9 oz) mango chutney
1 cup fresh snap pea pods, strings removed
1 cup uncooked premium long grain rice
1/2 cup coconut, toasted (optional)
1/2 cup cashews or peanuts chopped (optional)
1/2 cup golden raisins (optional)
Cover. Cook on LOW setting 6 -7 hours.
Increase heat setting to HIGH. Stir in pea pods. Cover, cook 20-30 minutes longer or until pea pods are crisp tender. Meanwhile prepare rice according to package directions.
Serve chicken mixture over rice.
Traditional curry toppings include toasted coconut, chopped peanuts, and raisins. The saltiness of the peanuts, sweetness of the coconut and raisins enhance the flavors of the curry and chutney.
Number of Servings: 6
Recipe submitted by SparkPeople user SLHALSTEAD.