Mango Curry Chicken

Ingredients:

Servings:

4

Units: US | Metric

The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size.

• 1/3 cup yellow onion, chopped
• 2/3 tablespoon sugar
• 2/3 teaspoon curry powder
• 2/3 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/3 teaspoon turmeric
• 1/3 teaspoon salt
• 2/3 pinch ground cloves
• 4 boneless skinless chicken breast halves, cut into thirds
• 5 ounces diced tomatoes with juice (1/2 a can)
• 1/3 cup mango chutney, store bought
• 2/3 to taste chopped cashews (optional)
• 2/3 to taste chopped cilantro (optional)

Directions:

1. 1
   Combine all ingredients into crock pot, stir to mix well.
2. 2
   Cook in crock pot 4 hours on low. Or, cook in a skillet over medium heat 20 minutes or until chicken is cooked through.
3. 3
   Sprinkle with 1/2 c chopped cashews and 1/4 c chopped fresh cilantro if desired.
4. 4
   To freeze: place all ingredients in ziploc bag, mix well, and freeze. Thaw before cooking as directed above.

Read more: http://www.food.com/recipe/mango-curry-chicken-oamc-247894#ixzz1uKX0JhAB

Source: http://www.food.com/recipe/mango-curry-chicken-oamc-247894?scaleto=4&mode=null&st=true

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