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Sweet ‘n’ Sour Curry Chicken

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
  • Total Time
    Prep: 15 min. Cook: 4-1/2 hours
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 large green pepper, cut into 1-inch pieces
  • 1 large onion, sliced
  • 1/2 cup mango chutney
  • 1-1/2 teaspoons curry powder
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  • 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.
  • 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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Average Rating:
  • Mac
    Mar 11, 2019

    I found this recipe in Country Woman 5 or 6 years ago at a laundromat. I fixed it making no changes using a sweet curry. We all liked it very much. The next time I made it I doubled the recipe using a red curry and added pineapple chunks. I served it with rice. This was well liked also. This curry dish has become a family favorite over the years. I have also made it with bone in chicken pieces but it is necessary to adjust the cooking time to fully cook the chicken pieces completely. Very easy and versatile.

  • Brossi
    Mar 28, 2018

    Sorry to disappoint, but my family didn't enjoy this dish. I thought the mango chutney just didn't work in this. I really didn't like the flavour. Also, my husband thought it a little flavourless. However, we love trying new recipes, just this one wasn't for us. It is always worth trying a new recipe regardless of reviews. Each person has individual tastes and some will love this and some won't. Give it a go anyway...

  • bitzee
    Nov 18, 2011

    i added 2 tsp. curry and thought it could use more than that. although brands do effect this flavor. I also added 1/2 c. chunk pineapple. This recipe is very flavorful! YUMMO! I will double it next time,as it makes a very little batch, good job!

  • pensfan101368
    Apr 7, 2010

    I substituted shrimp in place of the chicken and put it over rice and it turned out fabulous. This recipe is definitely a keeper, although I might add a little more curry next time.

  • karachi
    Jan 10, 2010

    I made this exactly according to the recipe. Great flavor, easy to make, leftovers going with me to work.

  • justgottabezen
    Sep 10, 2009

    Great taste, pretty simple to make :)