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Chicken Curry

4 skinless boneless chicken breast, about 7 oz. each
15 to 16 oz.can garbanzo beans, rinsed and drained
1 onion, thinly sliced
1 red bell pepper, chopped
1 cup snap pea pods
9 ounce jar mango chutney
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder, (to 2 tsp. to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked rice

Layer chicken, beans, onion, bell pepper and pea pods in 3 1/2-4
quart crock pot. Mix remaining ingredients except rice; pour over
mixture in slow cooker. Cover and cook on Low heat setting 6-7
hours or until vegetables are tender and juice of chicken is no
longer pink when centers of thickest pieces are cut. Serve over
rice. Serve with condiments such as: shredded coconut, chopped
peanuts, lime soaked banana slices, raisins and grated eggs. Makes
4 servings.

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