Place the chicken in a deep pot. Add broth and 4 teaspoons of the curry powder. Cover and simmer about 30 minutes or until chicken is fork tender. Remove from heat and allow chicken to cool in broth. Separate the chicken from the bones and discard both the bones and broth. Cut chicken in bite-size pieces.
In large bowl, place chicken, mandarin oranges, cashew halves, dates and red pepper; set aside.
In a small bowl, mix yogurt, mayonnaise, coconut, chutney and the remaining teaspoon of curry powder; blend well. Fold yogurt dressing into orange chicken mixture.
This dish can be served on lettuce leaves and garnished with additional flaked coconut and chopped cashews.