Friday, September 3, 2010

Chutney Curried Chicken with Yogurt Sauce

No, I haven't forgotten about this blog. I've just been really, really bad at putting things on it. I have been cooking, just not taking pictures of what I make!

The name of this recipe would not have caught my eye and I would have moved on in my Crock Pot book. However, the picture in the book looked yummy and I did have a mango sitting in my fruit bowl that needed to be used. So I tried it and it was good! Andrew said it was fun. I'll be making it again. Plus, it's a crockpot dinner- I love those!

(I can't get this one to not be flipped sidways, sorry)

1 container (6-8 oz) plain low-fat yogurt
2 tsp. curry powder
1 tsp. garlic salt
1/8 tsp. ground red pepper (I didn't have, so I used red pepper flakes)
4 bone in chicken breast halves, skin removed (2 lbs. about) (I used boneless skinless I think)
1 small onion, sliced
1/3 cup mango chutney (chop large pieces of mango if you don't have chutney)
1 Tbl. lime juice
2 cloves garlic, minced
2 Tbl. cornstarch
2 Tbl. water
3 cups cooked linguini or lo mein noodles
Optional Toppings: chopped cilantro chopped peanuts, toasted coconut

1. Place yogurt in paper-towel-lined strainer over a bowl. Drain in refrigerator until serving time.

2. Combine curry powder, garlic salt and red pepper; sprinkle over chicken. Place onion in crock pot; top with chicken. Combine chutney, lime juice and garlic; spoon over chicken. Cover; cook on LOW 5 or 6 hours or on HIGH 2 1/2 to 3 hours or until chicken is tender.

3. With slotted spoon, transfer chicken to serving platter and cover with foil to keep warm. Turn crock pot cooker to High. Combine cornstartch with water until smooth. Stir into cooking liquid. Cover; cook 15 minutes or until thickened. Spoon sauce over chicken; serve over linguini. Top with thickened yogurt and garnish as desired.