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
Ingredients
- 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
Directions
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1In 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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2Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.
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