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.
Mango Chutney-Chicken Curry
- Prep Time 15 min
- Total 6 hr 35 min
- Servings 8
- Ingredients 12
Ingredients
- 4 bone-in chicken breasts (about 2 1/2 lb), skin removed
- 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
- 1 small onion, thinly sliced
- 1 small red bell pepper, chopped (1/2 cup)
- 2 1/2 cups water
- 2 tablespoons cornstarch
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (9 oz) mango chutney
- 1 cup fresh sugar snap peas
- 1 cup uncooked regular long-grain rice
Instructions
-
Step1Spray 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.
-
Step2Cover; cook on Low heat setting 6 to 7 hours.
-
Step3Increase 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.
Nutrition
310
Calories
4g
Total Fat
24g
Protein
45g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 40
- Total Fat
- 4g
- 7%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 290mg
- 12%
- Potassium
- 370mg
- 11%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 11g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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