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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
