Curry Chicken

This is definitely one of the recipes that falls under the heading “torture by slow cooker” because it just smells wonderful as it cooks. The house will be filled with the wonderful warm aromas of curry by day's end.

This is a fairly quick cook as slow cooker recipes go, about 6 or 7 hours so it is more for one of those days when you are busy running some errands or such rather than a day off at work. If left much beyond the 7 hours the chicken will dry out. You might give it a try with chicken thighs in place of the chicken breast if you want to let it sit longer.

Be sure to pair this with a nice bed of rice, you don't want to loose any of the wonderful sauce this cooks in.

And speaking of that wonderful sauce, the base of it is a jar of mango chutney. I usually find it in jars that hold about a cup and that is perfect for this recipe.

Curry Chicken

4 boneless, skinless chicken breast halves (about 2 pounds total)

1 (15 oz) can garbanzo beans, rinsed and drained

1 medium onion sliced

1 red bell pepper chopped

1 cup fresh sugar snap peas

1 jar mango chutney (about 1 cup)

¾ cup water

2 Tablespoons cornstarch

1 ½ teaspoons curry powder

¼ teaspoon salt

¼ teaspoon pepper

Layer the chicken, beans, onions, bell pepper, and sugar snap peas in the bottom of your 3 ½ to 4 quart slow cooker. I usually do 2 layers of each

Combine remaining ingredients stirring to combine and pour over chicken mixture in slow cooker.

Cook on low for 6 to 7 hours or until chicken is cooked through.

Serve over a bed of rice.