Chicken Curry

skinless bone-in chicken breast halves (about 7 oz each)

can (15 to 16 oz) garbanzo beans, rinsed and drained

small onion, thinly sliced

small red bell pepper, chopped (1/2 cup)

cup sugar snap pea pods

jar (9 oz) mango chutney

3/4

cup water

tablespoons cornstarch

1 1/2

teaspoons curry powder

1/4

teaspoon salt

1/4

teaspoon pepper

cups uncooked instant rice

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1

In 3 1/2- to 4-quart slow cooker, layer chicken, beans, onion, bell pepper and pea pods.
2

In small bowl, mix remaining ingredients except rice; pour over mixture in slow cooker.
3

Cover and cook on Low heat setting 6 to 7 hours.
4

About 10 minutes before serving, cook rice as directed on package. Serve chicken mixture over rice.

To make this a traditional curry dish, sprinkle with toppers such as shredded coconut, chopped peanuts and raisins.

Nutrition Information

4 Starch; 2 Fruit; 2 Vegetable; 3 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.