• 4servings
  • 434calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 container (6 to 8 ounces) plain low-fat yogurt

  2. 2 teaspoons curry powder

  3. 1 teaspoon garlic salt

  4. 1/8 teaspoon ground red pepper

  5. 4 bone-in chicken breasts (2 to 2-1/4 pounds), skin removed

  6. 1 small onion, sliced

  7. 1/3 cup mango chutney*

  8. 1 tablespoon lime juice

  9. 2 cloves garlic, minced

  10. 2 tablespoons cornstarch

  11. 2 tablespoons water

  12. 3 cups hot cooked lo mein noodles or linguini

  13. Chopped cilantro, chopped peanuts or toasted coconut

Instructions Jump to Ingredients ↑

  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.


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