chicken curry

Name: Chicken Curry
Prep time: 20 min
Cook time: 7 h
Yield: 4
Ingredients: 4 - skinless, bone-in chicken breast halves; 1 can(s) (15-16 oz) garbanzo beans, rinsed & drained; 1 small onion, thinly sliced; 1 small red bell pepper, chopped (1/2 cup); 1 cup(s) snap pea pods; 1 jar(s) (9 oz) mango chutney; 3/4 cup(s) water; 2 tablespoon(s) cornstarch; 1 1/2 teaspoon(s) curry powder; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 4 cup(s) hot cooked rice

(1 RATING)

18 Pinches

Shelli Greve

Largo, FL

Updated on Oct 21, 2010

If you have a taste for the spicy and exotic side you can increase the curry powder by 2 teaspoons. Your house will be smelling so good with this one!

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prep time 20 Min

cook time 7 Hr

method ---

yield 4 serving(s)

Ingredients

4 - skinless, bone-in chicken breast halves
1 can (15-16 oz) garbanzo beans, rinsed & drained
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup snap pea pods
1 jar (9 oz) mango chutney
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked rice

How To Make chicken curry

Step 1

Layer chicken, beans, onion, bell pepper and pea pods in slow cooker.

Step 2

Mix remaining ingredients except rice; pour over mixture in slow cooker.
Step 3

Cover and cook on low setting for 6-7 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice.
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