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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

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

  • 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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