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Pollo alla Firènze
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Chutney Curried Chicken with Yogurt Sauce
Yield: Makes 4 servings
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)
Preparation:
1.
Place yogurt in paper-towel-lined strainer over a bowl. Drain in refrigerator until serving time.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: | |
| Sodium | 713 mg |
| Protein | 47 g |
| Fiber | 3 g |
| Carbohydrate | 52 g |
| Cholesterol | 98 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 7 % |
| Calories | 434 |
Dietary Exchange:
| Meat | 5 |
| Starch | 3 |
This recipe appears in:
Middle Eastern
