Slow Cooker Mango Chutney Chicken Curry Recipes

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SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY

This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 4

Number Of Ingredients 12



Slow-Cooker Mango Chutney Chicken Curry image

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Serve chicken and vegetables over rice.

Nutrition Facts : Calories 610, Carbohydrate 97 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 23 g, TransFat 0 g

4 bone-in chicken breast halves (about 3 lb), skin removed
1 can (15 oz) garbanzo beans, drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup fresh sugar snap peas
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
4 cups hot cooked rice or couscous

MANGO CHUTNEY-CHICKEN CURRY

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.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 8

Number Of Ingredients 12



Mango Chutney-Chicken Curry image

Steps:

  • 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.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • 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 Facts : Calories 310, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g

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

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Top Asked Questions

How to cook mango chutney in a slow cooker?
One: Add the onions, chicken, garlic and ginger to the slow cooker pot. Two: Add the spice mix. Three: Add the chopped tomatoes, mango chutney and coconut milk. Four: Stir well and cook on low for 5-6 hours or on high for 3-4 hours. Five: 15 minutes before the end, add the spinach and coriander.
How to make chicken curry in a slow cooker?
Place the finely chopped onion, garlic, and ginger in the bottom of the slow cooker and add the diced chicken breast on top. In a jug, whisk together the coconut milk, mango chutney, tomato puree, curry powder, cumin, ground coriander, salt, pepper, and chilli flakes (if using). Pour over the chicken and mix everything together with a wooden spoon.
What to do with mango and Curry?
This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods.
What is mango chicken curry?
This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk. There’s something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn’t run out.

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