Curried Chutney Chicken

What a quiet weekend it has been! And what better way to cure the boredom of a quiet weekend than to cook?

I inherited a slow-cooker from my great-aunt when she moved into an assisted living facility. She was a phenomenal cook, especially when it came to baking. So, when we went through her kitchen, we were amazed by how much she had in terms of baking supplies! Bundt pans, muffin tins, casserole dishes, and all sorts of cool gadgets. I ended up taking her slow-cooker home with me, thinking that it would be really handy to have while I'm taking classes. I could let it cook all day and then I would have fresh and hot dinner waiting for me at home. Sounds lovely, right?

Of course, I ironically had never found enough time before to make dinner. But I figured I should put my slow-cooker to good use! I was a little worried that it wouldn't turn out right because I have a slow cooker with non-standard heat settings, and because I halved the recipe. Plus, slow cookers apparently have a reputation for making mushy food. But this turned out great! It had flavor without being tremendously spicy, and even my sister's notoriously picky boyfriend enjoyed it! I topped mine with some toasted coconut for an extra crunch...you can make it yourself by toasting unsweetened shredded coconut in a dry pan for a few minutes until brown.

A quick note here: I'm going to provide the recipe with all of my changes, so you might want to keep an eye on the cook time if you're using a normal slow-cooker like a crock pot.  

 

Curried Chutney Chicken

Adapted from:Best-Loved Slow Cooker Recipes

Serves 2-3

Ingredients

• Low-fat yogurt (optional)
• 1 t. curry powder
• 1/2 t. garlic salt
• dash of cayenne
• 2 medium-large chicken breasts
• 1 small onion
• 6 T. mango chutney
• 1/2 T. lime juice
• 1 clove minced garlic
• 1 T. cornstarch
• 1 t. water
• 2 c. hot cooked linguini noodles
• 1/2 c. orange juice

Before you start:Dice your onion

Recipe

Place yogurt in paper towel-lined strainer over a bowl, and drain until serving time.
Combine curry powder, garlic salt, and cayenne, and sprinkle them over the chicken breasts.
Put the diced onion into the crock pot and top with chicken breasts. 
Combine chutney, lime juice, and minced garlic, and spoon over chicken.
Cover, and cook on heat level 2 (medium-low heat) for 3-3 1/2 hours or until chicken is tender and cooked through.
Transfer chicken to a serving platter and cover with foil to keep warm. 
Transfer liquid and onions into a small pot. Dissolve cornstarch in water, then add to the mixture along with orange juice. Simmer over medium heat until sauce has thickened.
Add linguine to the sauce and stir for about a minute until combined, then serve with chicken on top.
If desired, add yogurt or top with peanuts, toasted coconut, or cilantro.

Thanks for reading and happy cooking!