Ingredients:
4 skinless bone-in chicken breasts (about 7 oz each)
1 can (15 to 16 oz) garbanzo beans, drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1⁄2 cup)
1 cup fresh sugar snap peas
1 jar (9 oz) mango chutney
3⁄4 cup water
2 tablespoons cornstarch
1 1⁄2 teaspoons curry powder
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
2 cups uncooked instant rice

Method:
1 In 3- to 4-quart slow cooker, layer chicken, beans, onion, bell pepper and sugar snap peas.

2 In small bowl, mix remaining ingredients except rice; pour over mixture in cooker.

3 Cover; cook on Low heat setting 6 to 7 hours.

4 About 10 minutes before serving, cook rice as directed on package. Serve chicken mixture over rice.

Notes and Tips:
It’s easy to make this a traditional curry dish. Just sprinkle with toppers such as shredded coconut, chopped peanuts and raisins.

Filipino chicken curry recipe