Mango Chutney-Chicken Curry

Name: Mango Chutney-Chicken Curry
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 skinless chicken breast halves; 15 oz garbanzo beans; 1 small onion; 1 small red bell pepper; 1 cup sugar snap pea; 9 oz mango chutney; 0.75 cup water; 2 tbsp cornstarch; 1.5 tsp curry powder; 0.5 tsp salt; 0.25 tsp pepper

A South Asian curry of chicken, chickpeas and mango chutney, seasoned with curry powder and slow-cooked.

7 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 420 min · 440 min total
Difficulty: medium

1
In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
2
Cover; cook on low setting for 6 to 7 hours.
420 min