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Mango Chutney-Chicken Curry

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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
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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

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low heat setting 6 to 7 hours.
  • Step 
    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.

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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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