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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 30 2010

Crock Pot Chicken Curry

4 bone-in chicken breast halves (about 1 3/4 pounds), fat trimmed and skin removed
1 bag frozen baby peas
1 onion, thinly sliced
1 red bell pepper, seeded and chopped
1 (9-ounce) jar mango chutney
1/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper

In a 3 1/2- to 4-quart slow cooker, layer chicken, onion and bell pepper. In a bowl, combine chutney, water. cornstarch, curry powder, salt and pepper and stir to combine. Pour into cooker. Cover and cook on low for 6 to 7 hours, or until the meat is tender. During the last 45 minutes of cooking, add the peas, and check the consistency. If the juices are too thin, increase the heat to high and leave the cover off, letting some moisture evaporate.