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DEL.ICIO.USMango Chutney Chicken Curry
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Cuisine: Crock pot / slow cooker Indian
Aromatic and flavorful curry chicken has never been this easy. Serve with basmati rice.
Hands on time: 20 minutes Total time: 6 hours and 20 minutes Serves: 4-6
Ingredients:
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4 bone-in chicken breast halves (about 1 3/4 pounds), fat trimmed and skin removed
2 (15-ounce) can chickpeas, rinsed and drained
1 onion, thinly sliced
1 red bell pepper, seeded and chopped
1 (9-ounce) jar mango chutney
1/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:
In a 3 1/2- to 4-quart slow cooker, layer chicken, chickpeas, onion and bell pepper. In a bowl, combine chutney, water. cornstarch, curry powder, salt and pepper and stir to combine. Pour into cooker. Cover and cook on low for 6 to 7 hours, or until the meat is tender. During the last 45 minutes of cooking, check the consistency. If the juices are too thin, increase the heat to high and leave the cover off, letting some moisture evaporate.
-- Adapted from "Pillsbury Slow Cooker Recipes" (Potter, $19.95)
-- Adapted from "Pillsbury Slow Cooker Recipes" (Potter, $19.95)
Nutrition:
Per serving: 621 calories (percent of calories from fat), 48 grams protein, 95 grams carbohydrates, 12 grams fiber, 5 grams fat (1 gram saturated), 92 milligrams cholesterol, 890 milligrams sodium.
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