Ingredients
4
bone-in chicken breast halves (about 1 3/4 lb.), skin removed
1
(15-oz.) can garbanzo beans or chickpeas, drained, rinsed
1
small onion, thinly sliced
1
small red bell pepper, chopped (1/2 cup)
1
cup fresh sugar snap peas
1
(9-oz.) jar mango chutney
3/4
cup water
2
tablespoons cornstarch
1 1/2
teaspoons curry powder
1/4
teaspoon salt
1/4
teaspoon pepper
Description
Mango Chutney Provides A Simple Addition To A No-fuss Slow-cooked Curry Spiced Chicken. Perfect If You Love Indian Cuisine.
Pillsbury
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