Chicken Curry

Chicken Curry Ingredients

4 Skinless boneless chicken	3/4 c Water
1 cn (15-16 oz) garbnzo beans;	2 tb Cornstarch
1 sm Onion; thinly sliced	1 1/2 ts Curry powder; (to 2 tsp. to
1 sm Red bell pepper; chopped	1/4 ts Salt
1 c Snap pea pods	1/4 ts Pepper
9 oz Jar mango chutney	4 c Hot cooked rice

Instructions for Chicken Curry

Layer chicken, beans, onion, bell pepper and pea pods in 3 1/2-4 quart crock pot. Mix remaining ingredients except rice; pour over mixture in slow cooker. Cover and cook on Low heat setting 6-7 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice. Serve with condiments such as: shredded coconut, chopped peanuts, lime soaked banana slices, raisins and grated eggs. Makes 4 servings. Per serving; 580 calories, 65 CFF, 7 g fat, 75 mg cholesterol, 430 mg sodium, 94 mg carbohydrate, 42 grams protein Diet Exchanges: 4 starch, 4 very lean meat, 2 fruit Betty Crocker Casseroles and One-Dish Meals #142, p. 86 Recipe by: Betty Crocker Casseroles and One-Dish Meals #142, p. 86 Posted to KitMailbox Digest by Roberta Banghart on Aug 22, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Chicken	Chutney	Cornstarch
Curry	Onion	Red Bell Pepper	Rice
Salt

Betty crock Slow cook Main dishes Chicken Bean Bell pepper Onion Corn Rice Dinner

for flavor and categorization

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