Easy Chutney Curry Chicken with Creamy Yogurt Sauce

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) *Large pieces of chopped fresh mango may be substituted for the chutney.

PREPARATION:

Slow Cooker Directions

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.

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