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Slow-Cooker Mango Chutney Chicken Curry

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  • Prep Time 20 min
  • Total Time 6 hr 20 min
  • Servings 4

This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.

Ingredients

4
bone-in chicken breast halves (about 3 lb), skin removed
1
can (15 oz) garbanzo beans, drained, rinsed
1
small onion, thinly sliced
1
small red bell pepper, chopped (1/2 cup)
1
cup fresh sugar snap peas
3/4
cup water
2
tablespoons cornstarch
1 1/2
teaspoons curry powder
1/4
teaspoon salt
1/4
teaspoon pepper
1
jar (9 oz) mango chutney
4
cups hot cooked rice or couscous

Directions

  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • 2 Serve chicken and vegetables over rice.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
380mg
380%;
Total Carbohydrate
97g
97%
(Dietary Fiber
7g
7%
  Sugars
23g
23%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
40%;
Calcium
10%;
Iron
35%;
Exchanges:
3 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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