1 tart apple, such as Granny Smith, cored and chopped
¼ cup currants, or raisins
Bring broth and water to a boil in a large shallow pan. Add the chicken and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer chicken to a shallow dish and pour the cooking liquid over the top. Refrigerate until chilled, at least 1 hour or overnight. Remove the chicken from the cooking liquid and dice.
Stir mayonnaise, yogurt, chutney and curry powder in a medium bowl until well blended. Add the diced chicken, apple and currants (or raisins) and toss until thoroughly coated.
Followed this recipe exactly, and it came out delicious! Will definitely make this again and I plan on sharing this recipe with family and friends! Nice change up, a keeper for sure! Found the mango chutney on the International/Asian isle in my regular grocery.