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1
Cut onion into slices and place in baking dish.
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2
Top with chicken breasts.
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3
Sprinkle curry powder, garlic salt and cayenne over chicken.
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4
Combine chutney, lime juice and minced garlic cloves together and spoon over chicken.
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5
Place in oven for 40 minutes at 350.
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6
At the end of cooking time boil your chinese noodles in chicken broth this usually takes approximately 3-5 minutes.
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7
With slotted spoon, transfer chickent to serving platter, cover with foil and keep warm.
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8
Combine cornstarch and water with the remaining bit of juice cook on stovetop until slightly thickened.
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9
Drain your noodles and top the noodles with your chicken and drizzle your sauce mixture over top.
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10
Garnish with fresh cilantro and peanuts and if you desire serve with a small dollop of yogourt.
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11
I don't use the yogourt.
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12
*This can also be adapted to your slow cooker although I have not tried it the original recipe was for a slowcooker on Low for 5 to 6 hours or High 2 1/2-3 hours.You would place all ingredients in slowcooker except the cornstarch, water and chinese noodles.
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13
Cook for designated time and then follow instructions for the sauce and noodles as per above oven method.
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14
This would be a nice dish to come home to!
