Chutney Curried Chicken with Yogurt Sauce

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Chutney Curried Chicken with Yogurt Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chutney-curried-chicken-with-yogurt-sauce-recipe.htm>  02 December 2008.

Chutney Curried Chicken with Yogurt Sauce Photo
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:
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