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Chutney Curried Chicken with Yogurt Sauce

Chutney Curried Chicken with Yogurt Sauce

Chutney Curried Chicken with Yogurt Sauce


Makes 4 servings


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.


  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

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

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