Mango Curry Chicken

Submitted by Sherry Gunn

½ c. onion, chopped

1 T sugar

1 t. curry powder

1 t. coriander

¼ t. cinnamon

cayenne pepper (to taste, a pinch to ¼ t.)

½ t. turmeric

½ t. kosher salt

a pinch of cloves

4-6 boneless, skinless chicken breasts, cut into smaller pieces

1 c. diced tomatoes with juice

½ c. mango chutney

In a large bowl, combine the ingredients together and stir well to combine. Spoon into crockpot. Cook on LOW for 4 hours.

Alternatively, you can heat a skillet over medium heat and cook the mixture for approximately 10-20 minutes or until the chicken is cooked through. (The length will depend on how small your chunks are.)

Serve over rice. (I’ve included 2 cups. Bring to boil in 4 cups lightly salted water. Turn to low and steam 15 minutes or until desired tenderness.)

Sprinkle with chopped cashews. You can also sprinkle a little cilantro on top, if you like.

***Alternate flavor idea: If you like the flavor of peanuts, you can stir ¼-1/2 cup of creamy peanut butter into the dish at the very end of the cooking. Heat through. Top with chopped peanuts instead of cashews.***

goes great with Naan bread recipe listed in the bread category.