Mango Chutney Chicken Curry

6 chicken breast halves

1/2 onion, thinly sliced or chopped

1 medium red pepper, chopped

1/2 cup water

2 tbsp cornstarch

1 tbsp curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 jar (9-10 ounces) mango chutney

1 cup fresh snap pea pods, strings removed

Combine chicken, onion and red pepper in 3 quart crockpot. In small bowl, mix 1/2 cup of water, cornstarch, curry powder, salt, pepper and chutney; pour into cooker and mix with chicken and vegetables. Cover and cook on low heat for 6-7 hours. Increase heat setting to high and stir in pea pods. Cover and cook for 20-30 minutes longer until pea pods are crisp-tender. Meanwhile, cook rice as directed on package. Serve chicken over rice.

I used some red and orange pepper in this because I wanted to use them up. It was great. You should add more curry powder if you like it spicy. I like it with only a hint of spice- so this was just the right amount for me.

Everyone loved this dish- even the kids. WOW. Enjoy!