Dinner

Mango Chutney Chicken Curry is for Dinner.

Mango Chutney Chicken Curry takes 15 minutes to prepare.

Mango Chutney Chicken Curry takes 405 minutes to cook.

Mango Chutney Chicken Curry makes 6 servings.

The ingredients for Mango Chutney Chicken Curry are:

3 skinless boneless chicken breasts halved
1 can (15-16 oz) garbanzo beans, drained, rinsed
1 small onion, thinly sliced
1 medium red bell pepper, chopped (1/2 cup)
1/2 cup water
2 T cornstarch
1 T curry powder
1/2 t salt
1/4 t pepper
1 jar (9 oz) mango chutney
1 cup fresh snap pea pods, strings removed
1 cup uncooked premium long grain rice
1/2 cup coconut, toasted (optional)
1/2 cup cashews or peanuts chopped (optional)
1/2 cup golden raisins (optional)

Here is how you make Mango Chutney Chicken Curry:

Spray 3-4 quart slow cooker with cooking spray. In cooker, layer chicken, beans, onion, and bell pepper. In small bowl, mix 1/2 cup water, the cornstarch, curry, salt, pepper, and chutney. Pour into cooker.Cover. Cook on LOW setting 6 -7 hours.Increase heat setting to HIGH. Stir in pea pods. Cover, cook 20-30 minutes longer or until pea pods are crisp tender. Meanwhile prepare rice according to package directions.Serve chicken mixture over rice.Optional Toppings:Traditional curry toppings include toasted coconut, chopped peanuts, and raisins. The saltiness of the peanuts, sweetness of the coconut and raisins enhance the flavors of the curry and chutney.Number of Servings: 6Recipe submitted by SparkPeople user SLHALSTEAD.

The nutritional information for Mango Chutney Chicken Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 293.8

• Total Fat: 6.3 g
• Cholesterol: 20.6 mg
• Sodium: 570.2 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 4.9 g
• Protein: 13.8 g

The dietary needs meet for Mango Chutney Chicken Curry is Gluten Free