Sweet Chicken Curry Slow-Cooked with Mango Chutney
This was an adaptation of a recipe from a diet recipe book for slow cookers, and it was pretty easy. Also, there is a limited number of items to chop, dice and slice. And the mango chutney is really the key to the sweet taste. I wasn’t a big fan of chutney before, but it is awesome here. The overall time is about 5 hours, but most of that is cooking time. A weekend project unless you have time to get it going in the morning.
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 Bell pepper (red or green, large)
- 1 Onion (large)
- 1 Tomato (large)
- ½ cup Mango chutney
- ⅓ cup Water
- 2 tbsp Cornstarch
- 1 ½ tbsp Curry powder
- Rice
Start Cooking
Method
Sous-Chef Preparations
- Chop the 1 lb Boneless, skinless chicken breasts into 1-inch pieces.
- Chop the 1 Bell pepper into 1-inch pieces.
- Slice the 1 Onion.
- Seed and chop the 1 Tomato.
Main Preparations
- Place the chopped 1 lb Boneless, skinless chicken breasts, chopped 1 Bell pepper, and 1 Onion in the slow cooker and mix them together well.
- Add the 1 Tomato on top, evenly distributed.
- In a small or medium mixing bowl, combine the ½ cup Mango chutney, ⅓ cup Water, 2 tbsp Cornstarch and 1 ½ tbsp Curry powder. Pour the chutney sauce evenly over all the ingredients already in the slow cooker.
- Cover, cook on low for 3.5 to 4.5 hours or until the chicken is tender.
- Serve over rice.
You could experiment with different chutneys for different flavours.
About 15 minutes before serving, start cooking rice (if desired) in either the non-stick pot or rice cooker.
