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Name: Chicken Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 ts Curry powder; (to 2 tsp. to; 1/4 ts Salt; 1/4 ts Pepper; 4 c Hot cooked rice; 4 Skinless boneless chicken; 1 cn (15-16 oz) garbnzo beans;; 1 sm Onion; thinly sliced; 1 sm Red bell pepper; chopped; 1 c Snap pea pods; 9 oz Jar mango chutney; 3/4 c Water; 2 tb Cornstarch

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INGREDIENTS

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

Servings

INSTRUCTIONS

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,

NOTES

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Chicken Curry

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

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 <bobbi744@acd.net> on Aug  22, 1998,

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Nutrition

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Serving Size: 1 Serving (1094g)
Recipe Makes: 4 Servings

Calories: 1129
Calories from Fat: 188 (17%)

Amt Per Serving		% DV

	Total Fat 20.9g	28 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 5.2g
Cholesterol 460.6mg		142 %
Sodium 525.1mg		18 %
Potassium 1547.4mg		41 %
Total Carbohydrate 75.5g		22 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 71.9g
Protein 147.8g		211 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1129

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