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|
|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.
- 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.
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||7 %|
Check out more recipes for Middle Eastern