Mango Chutne Chicken Curry

Mango chutney provides a simple addition to a no-fuss slow-cooked curry spiced chicken. Perfect if you love Indian cuisine.

  • prep time 20 min
  • total time 7 hr 20 min
  • ingredients 11
  • servings 4

Ingredients

4
bone-in chicken breast halves (about 1 3/4 lb.), skin removed
1
(15-oz.) can garbanzo beans or Chick Peas, drained, rinsed
1
small onion, thinly sliced
1
small red bell pepper, chopped (1/2 cup)
1
cup fresh sugar snap peas
1
(9-oz.) jar mango chutney
3/4
cup water
2
tablespoons cornstarch
1 1/2
teaspoons curry powder
1/4
teaspoon salt
1/4
teaspoon pepper
  • 1 In 3 1/2- to 4-quart slow cooker, layer chicken breast halves, beans, onion, bell pepper and sugar snap peas. In small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
  • 2 Cover; cook on low setting for 6 to 7 hours.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    405
    (
    Calories from Fat
    65),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    400mg
    400%;
    Total Carbohydrate
    58g
    58%
    (Dietary Fiber
    10g
    10%
      Sugars
    23g
    23%
    ),
    Protein
    37g
    37%
    ;
    % Daily Value*:
    Vitamin A
    26%;
    Vitamin C
    42%;
    Calcium
    8%;
    Iron
    26%;
    Exchanges:
    2 Starch; 2 Fruit; 4 Other Carbohydrate; 4 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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