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    Chicken Curry

    Source of Recipe


    4 skinless boneless chicken breast, about 7 oz. each
    15 to 16 oz.can garbanzo beans, rinsed and drained
    1 onion, thinly sliced
    1 red bell pepper, chopped
    1 cup snap pea pods
    9 ounce jar mango chutney
    3/4 cup water
    2 tablespoons cornstarch
    1 1/2 teaspoons curry powder, (to 2 tsp. to taste)
    1/4 teaspoon salt
    1/4 teaspoon pepper
    4 cups hot cooked rice

    Layer chicken, beans, onion, bell pepper and pea pods in 3 1/2-4
    quart crock pot. Mix remaining ingredients except rice; pour over
    mixture in slow cooker. Cover and cook on Low heat setting 6-7
    hours or until vegetables are tender and juice of chicken is no
    longer pink when centers of thickest pieces are cut. Serve over
    rice. Serve with condiments such as: shredded coconut, chopped
    peanuts, lime soaked banana slices, raisins and grated eggs. Makes
    4 servings.




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