Curry Madras Chicken

• 2 teaspoons Madras curry powder
• 1 teaspoon garlic salt
• 18 teaspoon cayenne
• 4 chicken breasts
• 1 small onion
• 12 cup mango chutney
• 1 tablespoon lime juice
• 2 garlic cloves
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 cups chinese noodles

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

curry powder, garlic salt, cayenne, chicken breasts, onion, mango, lime juice, garlic, cornstarch, water, chinese noodles

Taken from www.food.com/recipe/curry-madras-chicken-333024 (may not work)