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Mango Chutne Chicken Curry

  • Prep 20 min
  • Total 7 hr 20 min
  • Servings 4

Mango chutney provides a simple addition to a no-fuss slow-cooked curry spiced chicken. Perfect if you love Indian cuisine. MORE + LESS -

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

Steps

Hide Images
  • 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
    Cover; cook on low setting for 6 to 7 hours.

Expert Tips

  • Serve this Indian-inspired meal over hot cooked rice or couscous. Offer small bowls of traditional curry toppers, such as toasted coconut, chopped peanuts, raisins and mango chutney, to pass at the table.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
405
Calories from Fat
65
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
400mg
17%
Total Carbohydrate
58g
19%
Dietary Fiber
10g
40%
Sugars
23g
Protein
37g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
42%
42%
Calcium
8%
8%
Iron
26%
26%
Exchanges:
2 Starch; 2 Fruit; 4 Other Carbohydrate; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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