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Curried Chicken with Mango Salad

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  45 Minutes
  4 servings, 1 thigh & about 1/2 cup salad each
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.
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

Ingredient 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.
Curried Chicken with Mango Salad Recipe at
Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1 thigh & about 1/2 cup salad each
Calories: 289
Fat. Total: 12g
Protein: 29g
Carbohydrates, Total: 16g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 101mg
Sodium: 308mg
% Cal. from Fat: 37%
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