Chicken Curry

  • Prep 30 min
  • Total 6 hr 30 min
  • Ingredients 12
  • Servings 4

Ingredients

4
skinless bone-in chicken breast halves (about 7 oz each)
1
can (15 to 16 oz) garbanzo beans, rinsed and drained
1
small onion, thinly sliced
1
small red bell pepper, chopped (1/2 cup)
1
cup sugar snap pea pods
1
jar (9 oz) mango chutney
3/4
cup water
2
tablespoons cornstarch
1 1/2
teaspoons curry powder
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups uncooked instant rice

Steps

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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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
595
Calories from Fat
65
% Daily Value
Total Fat
7g
Saturated Fat
2g
Cholesterol
75mg
Sodium
400mg
Total Carbohydrate
102g
Dietary Fiber
11g
Protein
42g
% Daily Value*:
Iron
38%
38%
Exchanges:
4 Starch; 2 Fruit; 2 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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