Simple Slow Cooked Chicken Curry
This chicken curry slow cooked recipe is so simple that you'll swear you're not cooking at all. Just place the ingredients into your slow cooker and let it go. After a few hours, you'll be smelling the tempting spice of your curry, ready to be eaten!
Cooking Time5 hr 50 min
Cooking MethodSlow Cooker
Ingredients
- 4 skinless chicken breast, about 7 oz. each
- 15 ounces can garbanzo beans, rinse and drain
- 1 onion, thinly sliced
- 1 red bell pepper, chopped
- 1 cup fresh snap pea pods
- 9 ounces jar of mango chutney
- 3/4 cup filtered or bottled water
- 2 tablespoons cornstarch
- 1 1/2 teaspoon curry powder (to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups hot cooked rice of choice
Instructions
- Layer skinless chicken, beans, onion, bell pepper and pea pods in 3 1/2-4 quart slow cooker.
- Mix remaining ingredients except rice. Pour into slow cooker on top of mixture already in.
- Cover and cook on Low heat setting 6-7 hours or until vegetables are tender and juice of chicken is no longer pink in the center.
- Serve over rice with condiments such as shredded coconut, raisins, chopped peanuts, lime soaked banana slices, and grated eggs.
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