Mango Chutney-Chicken Curry

4 skinless bone in chicken breast halves
about 10 oz each

1 can (15 oz) garbanzo beans, drained
and rinsed

1 small onion, thinly sliced

1 medium red bell pepper, chopped

1/2 cup water

2 tbsp cornstarch

1 tbsp curry powder

1/2 tsp salt

1/4 tsp pepper

1 (9 oz) mango chutney

1 cup fresh snap pea pods, strings removed

1 cup uncooked regular long grain rice

2 cups water

Spray a 3-4 quart slow cooker with cooking spray. In cooker, layer chicken

beans, onion and bell pepper. In small bowl, mix a 1/2 cup water, the cornstarch, curry

powder, salt, pepper and chutney; pour into cooker.

Cover; cook on Low heat setting 6-7 hours.

Increase heat setting to High. Stir in pea pods. Cover; cook 20-30 minutes longer

or until pea pods are crisp-tender. Meanwhile, cook rice in water as directed on

package. Serve chicken mixture over rice.

Traditional curry dish toppers include, toasted coconut, chopped peanuts and raisins.