Watch your figure.

Way back when my other half was in charge of cooking, mango chutney was a staple in our house. These days? Not so much.

The original recipe is HERE. (About 1/2 way down the page.)

"Curry Chicken" (6 quart pot)

~1 green pepper, diced
~1 sweet onion, sliced
~1 lb boneless, skinless chicken breast, cubed
~1 (14 oz) can stewed tomatoes
~1/4 c cold water
~2 T cornstarch
~1/2 c mango chutney
~1 t curry powder

Combine green pepper, onion and chicken in crock pot.
Pour stewed tomatoes over mixture.
Whisk together water and cornstarch in a separate small bowl.
Stir in mango chutney and curry powder.
Pour over chicken mixture.
Cover and cook on low for 4 hours.

4 servings.

This was delicious. The reason mango chutney used to be a staple in our house? Turns out one of my other half's go-tos was curry chicken. (It was so long ago I had to ask him.)