Stewed Chicken Curry
Prep time
Cook time
Total time
Serves: 4-5 servings
  • 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
  1. 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.
  2. Chop up your onion, bell peppers, garlic, and cilantro. Add to the crock pot.
  3. Add your drained tomatoes on top of the other vegetables. Place your cooked chicken on top of that.
  4. 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.
  5. 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.
Recipe by The Crepes of Wrath at