Mango Chutney Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 skinless boneless chicken breasts halved1 can (15-16 oz) garbanzo beans, drained, rinsed1 small onion, thinly sliced1 medium red bell pepper, chopped (1/2 cup)1/2 cup water2 T cornstarch1 T curry powder1/2 t salt1/4 t pepper1 jar (9 oz) mango chutney1 cup fresh snap pea pods, strings removed1 cup uncooked premium long grain rice1/2 cup coconut, toasted (optional)1/2 cup cashews or peanuts chopped (optional)1/2 cup golden raisins (optional)
Spray 3-4 quart slow cooker with cooking spray. In cooker, layer chicken, beans, onion, and bell pepper. In small bowl, mix 1/2 cup water, the cornstarch, curry, salt, pepper, and chutney. Pour into cooker.
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.
Optional Toppings:
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.
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.
Optional Toppings:
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.
Nutritional Info 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
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