TLC Cooking "Chutney Curried Chicken with Yogurt Sauce"

Chutney Curried Chicken with Yogurt Sauce

Chutney Curried Chicken with Yogurt Sauce

YIELD Makes 4 servings
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INGREDIENTS

1	container (6 to 8 ounces) plain low-fat yogurt
2	teaspoons curry powder
1	teaspoon garlic salt
1/8	teaspoon ground red pepper
4	bone-in chicken breasts (2 to 2-1/4 pounds), skin removed
1	small onion, sliced
1/3	cup mango chutney*
1	tablespoon lime juice
2	cloves garlic, minced
2	tablespoons cornstarch
2	tablespoons water
3	cups hot cooked lo mein noodles or linguini
Chopped cilantro, chopped peanuts or toasted coconut (optional)

*Large pieces of chopped fresh mango may be substituted for the chutney.

PREPARATION:

Slow Cooker Directions

Place yogurt in paper-towel-lined strainer over a bowl. Drain in refrigerator until serving time.
Sprinkle curry powder, garlic salt and red pepper over chicken. Place onion in slow cooker; top with chicken. Combine chutney, lime juice and garlic; spoon over chicken. Cover; cook on LOW 5 to 6 hours or on HIGH 2-1/2 to 3 hours.
With slotted spoon, transfer chicken to serving platter; cover with foil to keep warm. Turn slow cooker to HIGH. Mix cornstarch and water until smooth. Stir into slow cooker. Cover; cook 15 minutes or until thickened. Spoon sauce over chicken; serve over noodles. Top with thickened yogurt; garnish if desired.

This recipe appears in: Middle Eastern

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	5
Starch	3

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