Mango Chutne Chicken Curry

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

Ingredients

4
bone-in chicken breast halves (about 1 3/4 lb.), skin removed
1
(15-oz.) can garbanzo beans or Chickpeas, 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

Directions

  1. 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. 2 Cover; cook on low setting for 6 to 7 hours.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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