Flavorful curried chicken is easily cooked in the crockpot. Serve this savory chicken over hot rice with additional chutney and some chopped peanuts on the side.

Prep Time: 25 minutes
Cook Time: 7 hours,

Ingredients:

6 boneless, skinless chicken breasts, cut into 2″ pieces
2 onions, chopped
2 cloves garlic, minced
9 oz. jar mango chutney
2/3 cup water
2 Tbsp. cornstarch
1 Tbsp. curry powder
1/2 tsp. salt
1/4 tsp. white pepper
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup frozen baby peas

Preparation:

Combine chicken, onions, and garlic in a 3-4 quart crockpot.

In medium bowl, combine chutney, water, cornstarch, curry powder, salt and pepper, and mix well. If there are any large pieces in the chutney, remove them, chop into smaller pieces and return to the sauce.

Pour over chicken and onions in the crockpot.

Cover crockpot and cook on LOW for 5-1/2 to 7-1/2 hours until chicken is thoroughly cooked and no longer pink in center.

Turn crockpot to high and add bell peppers and peas. Cover crockpot and cook for 20-30 minutes until vegetables are tender.

4-6 servings

I would saute some onions and garlic in oil and butter then add some flour to make a roux. Then add your milk and cook till it starts to thicken ( you’ve basically made a white sauce) and at the end add your cheese and curry. Voila! You have a curry sauce for pasta.

Personally I would leave out the cheese, because it doesn’t really go with curry. And the milk is going to be too thin to make a sauce by itself.

Try mixing the curry powder with plain yogurt over very low heat for a few minutes. Add a little butter if you want it to be richer. Add red pepper a little at a time until you get to the level of spiciness you want. You could also throw in some cut vegetables – broccoli, cauliflower, red/green bell peppers.

Ingredients2 tb Onions, finely chopped
1 Clove garlic, minced
3 tb White wine, such as fume
1 tb Light margarine, mixed with
1 tb Flour, and
1/8 ts Cayenne pepper, or more
1 c Lowfat chicken broth
2 ts Grated orange peel, to taste
2 tb Curry powder, mild, yellow
Chopped fresh cilantro

InstructionsSweat the onions and garlic in the wine in small saucepan 3 to 4 minutes. Meanwhile, stir the flour into the whipped light margarine and add the cayenne pepper to taste. Add the broth to the onions and stir in the flour mixture until it dissolves, whipping constantly. Heat to boiling. Boil until sauce thicken a bit and gets glossy (sauce will be thin). Reduce heat and add the grated orange peel, curry powder and cilantro. Add more broth or wine or water as needed to maintain the consistency. or try this website

Can you make a curry sauce for pasta?

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