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Mango Chutney-Chicken Curry

Prep 15 min
Total 6 hr 35 min
Servings 8

Mango chutney provides Indian flavor to your family’s dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas – served with rice. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

bone-in chicken breasts (about 2 1/2 lb), skin removed

can (15 oz) chick peas (garbanzo beans), drained, rinsed

small onion, thinly sliced

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

2 1/2

cups water

tablespoons cornstarch

tablespoon curry powder

1/2

teaspoon salt

1/4

teaspoon pepper

jar (9 oz) mango chutney

cup fresh sugar snap peas

cup uncooked regular long-grain rice

Steps

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1

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
2

Cover; cook on Low heat setting 6 to 7 hours.
3

Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.

Expert Tips

Serve small bowls of traditional curry dish toppers, such as toasted shredded coconut, chopped peanuts and raisins. The saltiness of the peanuts and the sweetness of the coconut and raisins enhance the flavors of the curry powder and chutney.
Chutney is a spicy mixture of fruit, vinegar, sugar and spices. It can vary in texture from chunky to smooth and in spiciness from mild to hot. We liked the sweetness of the mango chutney, but feel free to experiment.