This was incredible! My mom got the recipe from my grandmother this summer and said that I absolutely needed to make it. I decided to make mine in the crock pot because I was busy that day, and there’s nothing better than coming home to the smell of something delicious simmering in your kitchen. This dish can easily be made vegetarian by simply omitting the chicken and using vegetable broth as a substitute. Kramer even liked this, and he’s usually wary of foods like curry. Go ahead and try this yourself – you’ll be surprised how much you love it! Recipe after the jump.
First, chop up your chicken and cook it. I boiled mine, because I think that’s the easiest way to do it.
Chop up your onion and throw it in the crock pot.
Then chop up your tomatoes and throw them in. You can used diced or whole tomatoes for this, depending on how chunky you want them to be.
Add your mango chutney.
Your curry powder.
And chop up your cilantro.
Add in your remaining ingredients and cook on high for 4 hours, on low for 7 hours.
You can eat this with pita bread (like we did), with naan, or over rice.
- 2 pounds chicken, cooked and chopped (to make this vegetarian, simply omit the chicken)
- 1 onion, chopped
- 2 bell peppers, chopped
- 4 cloves garlic, minced
- 2 tablespoons cilantro
- 1 28 oz. can whole or diced tomatoes, drained (if you use the whole, chop them in half before adding)
- 2 tablespoons olive oil
- ½ cup mango chutney
- 1 tablespoon curry powder
- 1½ cup chicken or vegetable stock
- 1 teaspoon hot curry paste or 2 teaspoons red pepper flakes (optional)
- salt and pepper to taste
- Clean and cut up your chicken. Cook it by either putting in a pot of water and boiling for 15-20 minutes, bake in the oven, or grill. Set aside.
- Chop up your onion, bell peppers, garlic, and cilantro. Add to the crock pot.
- Add your drained tomatoes on top of the other vegetables. Place your cooked chicken on top of that.
- Add your olive oil, chutney, curry powder, chicken or vegetable stock, curry paste or pepper flakes (I used the red pepper flakes because I didn't have any curry paste), and a few dashes of salt and pepper. Turn the crock pot on and cook for 4 hours on high or 8 hours on low.
- When it's done cooking, lift the lid off the crock pot, stir everything around, and give it a taste. Adjust for personal taste by adding more curry paste, red pepper flakes, salt, pepper, or anything else. Serve over rice, with naan, or with pita bread. Serves 6.