Chicken Curry

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Title: Chicken Curry
Yield: 4 Servings
Categories: Betty crock, Chicken, Crock pot, Main Dishes


4 Skinless boneless chicken
-breast; about 7 oz. each
1 cn (15-16 oz) garbnzo beans;
-rinsed, drained
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
1 1/2 ts Curry powder; (to 2 tsp. to
1/4 ts Salt
1/4 ts Pepper
4 c Hot cooked rice

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.