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This festive twist on traditional chicken curry can be tailored to your tastes. Try replacing green beans with fresh sugar snap peas, or use a spicier salsa to turn up the heat. —Erin Chilcoat, Smithtown, New York
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Nutritional Facts 1 chicken breast with 3/4 cup rice and 3/4 cup sauce equals 486 calories, 6 g fat (1 g saturated fat), 103 mg cholesterol, 1,132 mg sodium, 59 g carbohydrate, 7 g fiber, 46 g protein.
Originally published as Slow Cooker Chicken Curry in Simple & Delicious August/September 2011, p21
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Oct. 19, 2011 by summer888
This is a good recipe. My husband, who doesn't prefer spicy food, enjoyed it too. I used thin-sliced boneless skinless chicken breast, which was fall-apart tender at the end of cooking. The only peach salsa I could find at Walmart was 'Great Value All-Natural Peach Pineapple Chipotle.' This was my first adventure with salsa with fruit in it, but when eating the dish I totally forgot it was in there until I found a sweet bite of pineapple. We thought the sweetness of the fruit helped round out the spicy curry. I loved the addition of fresh green beans. I don't like red bell pepper, but I really couldn't taste it. Next time I think I will add a second can of the cannellini beans because they are so homey and filling. I may also cut the curry to 2 teaspoons, because a whole tablespoon was pretty intense! I wish I had some vanilla bean ice cream to cool off my mouth!
Reviewed on Sep. 27, 2011 by Babylou1
This was really good! My hubby felt the recipe could of used more curry, but I liked it as is. I also didn't have green beans and simply left them out.
Reviewed on Sep. 16, 2011 by kristenmarielee
This was so amazing! Even my one year old wanted seconds.
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