Curry is a flavorful spice with surprising health benefits: it can ease joint swelling, boost your immunity, and help with digestion. You can add as much or as little to this dish as you like; feel free to experiment a bit! This warm dish is an all-in-one meal, with proteins, carbohydrates, and colorful vegetables. The best part? With only a little preparation, you can put all the ingredients in your stockpot or crockpot in the morning, and have a meal fit for a king by dinnertime.
What You Need
2 lb. boneless, skinless chicken breasts cut into 1-inch bites
3 bell peppers, any combination of green, red, yellow, or orange, cut into 1-inch bites
1 large onion, diced
2 large tomatoes, seeded and chopped (or just use a can of diced tomatoes)
1 cup prepared mango chutney
½ cup water
1 Tbsp curry powder
2 Tbsp of cornstarch (more as needed)
Hot cooked rice
What to Do
- Place the chicken, bell peppers, and onions in a crockpot or large pot. Top with tomatoes.
- Mix chutney, water, 2 Tbsp of cornstarch, and curry in a small bowl. Pour over the chicken and vegetables.
- Cover and cook on low for 6 hours, or high for 3.5 to 4.5 hours. Add cornstarch to thicken to your taste. Serve over a bed of rice.