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Mango Chutney-Chicken Curry
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Prep Time:
15 minutes
Total Time:
6 hours 35 minutes
Delicious mango chutney-infused slow-cooked chicken curry with chickpeas, served over rice for a flavorful Indian-inspired meal.
Ingredients:
  • 4 bone-in chicken breasts (about 2 1/2 lb), skin removed
  • 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
  • 1 small onion, thinly sliced
  • 1 small red bell pepper, chopped (1/2 cup)
  • 2 1/2 cups water
  • 2 tablespoons cornstarch
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (9 oz) mango chutney
  • 1 cup fresh sugar snap peas
  • 1 cup uncooked regular long-grain rice
Instructions:
  • Grease a 3- to 4-quart slow cooker. Arrange chicken, beans, onion, and bell pepper in layers in the slow cooker. Combine 1/2 cup of water with cornstarch, curry powder, salt, pepper, and chutney in a small bowl, then pour the mixture into the slow cooker.
  • Slowly simmer the dish for 6 to 7 hours on Low heat.
  • Turn up the heat to High and add the peas. Cover and cook for an additional 20 to 30 minutes until the peas are crisp-tender. While that's cooking, prepare the rice with the remaining 2 cups of water according to the instructions on the package. Serve the chicken mixture over the rice.

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