Sweet ‘n’ Sour Curry Chicken
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
YIELD: 4 servings.
A little mango chutney goes a long way in adding a zesty twist to chicken. I also add some curry powder to give the dish flair. —Carol Conrad, Edmonton, Alberta
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1-inch pieces
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1 can (14-1/2 ounces) stewed tomatoes, cut up
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1 large green pepper, cut into 1-inch pieces
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1 large onion, sliced
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1/2 cup mango chutney
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1-1/2 teaspoons curry powder
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2 tablespoons cornstarch
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1/4 cup cold water
Directions
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1.
In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink.
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2.
Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts
1-1/2 cups: 314 calories, 3g fat (1g saturated fat), 63mg cholesterol, 583mg sodium, 46g carbohydrate (26g sugars, 3g fiber), 25g protein.
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