Chutney Curried Chicken with Yogurt Sauce
Browse the recipe 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) | |
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:
| 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 |