Curried Chicken with Mango Salad

9 Reviews
From: EatingWell Magazine August/September 2006

If you don't want to heat up your kitchen you can cook the chicken on the grill instead; grill on high heat, 6 to 8 minutes per side. Make it a meal: Serve with a fragrant brown basmati rice.

Ingredients 4 servings

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  • 1/2 cup low-fat plain yogurt
  • 2 tablespoons mango chutney
  • 2 teaspoons garam masala (see Note) or curry powder, mild or hot
  • 4 bone-in chicken thighs, (1 3/4-2 pounds), skin removed, trimmed of fat
  • 1/2 teaspoon kosher salt, divided
  • 1 mango, diced
  • 1/4 cup finely diced red onion
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons brown sugar

Preparation

  • Active

  • Ready In

  1. Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
  2. Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.
  3. Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
  4. Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.
  • Note: Garam masala is a fragrant blend of ground spices commonly used in Indian cooking. It's in the spice section of most supermarkets and specialty stores.

Nutrition information

  • Serving size: 1 thigh & about 1/2 cup salad
  • Per serving: 289 calories; 10 g fat(3 g sat); 2 g fiber; 20 g carbohydrates; 30 g protein; 49 mcg folate; 152 mg cholesterol; 17 g sugars; 1063 IU vitamin A; 32 mg vitamin C; 58 mg calcium; 2 mg iron; 336 mg sodium; 516 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 4 lean meat

Reviews 9

January 12, 2014
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By: EatingWell User
Really enjoyed trying this recipe Very tasty recipe, using an inexpensive cut of the chicken, the thighs. Loved the taste of the garam masala and yogurt. The chicken was tender and moist. Did the mango salad with avocado instead of onion, as we like the mix of mango and avocado and it was delicious. Pros: Very tasty Cons: Ajusted the time under broil as it charred a little too much
January 15, 2013
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By: EatingWell User
Low Calorie Goodness I made this last night and used hot curry powder because that is what I had in the pantry. I thought the recipe sounded good but it tasted better than I could ever imagine. Will make this again and again, it is even something I would serve to guests. Pros: Easy and quick but tastes like you slaved for hours
February 01, 2012
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By: ladysha1978
Best Back Pocket Recipe I make this all the time. Sometimes I substitue mango chutney with Jerk seasoning. Ohhhhh la la. My family and guests love love love it. Pros: Yogurt keeps the Chicken moist Cons: None
December 13, 2010
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By: jillsusanne
Looks just like the picture and tastes amazing! Love this recipe! I made this for myself last night and was disappointed no one was around to witness the beautiful presentation. I used greek yogurt and did not thin it out at all. The thickness helped the yogurt stick to the chicken. I also marinated about 45 minutes ahead of time. Like other readers I couldn't find the mango chutney (I think some of the bigger Target stores have something like this but not my local one) so I used Mango Peach salsa from Target and a tablespoon of honey. Worked beautifully! Makes your house a little smokey but definitely worth it! Pros: Presentation, Flavor, Easy Preparation Cons: Mango Chutney difficult to find
August 07, 2010
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By: EatingWell User
Wonderful Summer recipe! Easy to make and very flavorful! The yogurt sauce cooks nicely. I think the mango salad would be good with pork, too.
August 04, 2010
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By: EatingWell User
I thought this turned out pretty good. I expected the yogurt sauce to burn on the chicken but it actually worked really well. I liked the mango salad more than my husband did, but it wasn't bad by any means. A nice summery meal! I actually did a short review complete with a picture on my blog of this recipe if you want to check it out: Curried Chicken with Mango Salad
April 30, 2010
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By: EatingWell User
I cooked this last night and me and my family loved it. I couldn't find mango chutney so I used apricot preserves and it was really good. My daughter (who is really picky) loves the food from this site. I'm really glad I ran across it.
April 10, 2010
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By: dmbsoul
I didn't make the mango salad, but I made the curried chicken. I made this recipe with skinless, boneless chicken thighs, grilled them in a grill pan, and they came out perfect! I used greek non-fat yogurt so I had to thin the marinade out a little with a splash of water. Also, did not have mango chutney on hand so I substituted an all fruit mango jelly in the marinade. Everything turned out delicious! My husband told me that he can't wait until I make this again! I served the chicken with brown basmati rice and creamy garlic green beans from EatingWell.com. Also, a great recipe. A hit all around!
September 21, 2009
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By: kylienordstrand
Was fantastic, i marinated my chicken in the yogurt/garam masala/mango chutney mixture for 20minutes before grilling the bbq. It was fantastic. So flavourful. I may have added abit more chutney to the mix though. Also put the mango salsa over a bed of baby spinach with crushed cashews, avocado and halved cherry tomatoes. Awesome. Am going to try this recipe tonight and use on kebabs