Sweet Chicken Curry

Sweet Chicken Curry

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

1 large green or red bell pepper, but into 1-inch pieces

1 large onion, sliced

1 large omato, seeded and chopped

1/2 c. prepared mango chutney

1/4 c. water

2 Tbsp. cornstarch

1 1/2 tsp. curry powder

Hot cooked rice

1. Place chicken, belle pepper, and onion in Crock-Pot. Top with tomato.
2. Mix chutney, water, cornstarch, and curry powder in small bowl. Pour over chicken.
3. Cover; cook on low 3 1/2-4 1/2 hours or until chicken is tender and no longer pink. Serve over rice.

I did this in a Pressure cooker...you cook it anywhere from 16-25 minutes on high. I also didn't use the mango chutney. It was a pretty tasty recipe!