Curry chicken with mango salad

Recipe Information

Ingredients

• 1/2 cup low-fat plain yogurt

• 2 tablespoons mango chutney

• 2 teaspoons garam masala or curry powder, mild or hot

• 4 (1 3/4-2 pounds) bone-in chicken thighs, skin removed, trimmed of fat

• 1/2 teaspoon kosher salt, divided

• 1 mango, diced

• 1/4 cup red onion, finely diced

• 2 tablespoons fresh mint, finely chopped

• 2 tablespoons red wine vinegar

• 2 teaspoons brown sugar

Directions

• In the oven, position the rack in upper third section. Preheat the broiler. Coat the broiler pan with cooking spray.

• In a medium bowl, whisk the yogurt, chutney, and garam masala (or curry powder), then add the chicken and turn to coat. Place the coated chicken on the broiler pan and sprinkle with 1/4 teaspoon of salt.

• Broil the chicken for 12-15 minutes until the coating is charred in spots, and then turn the chicken over. Cook for an additional 12-15 minutes, until the chicken is slightly charred and cooked through.

• While the chicken is cooking, in a medium bowl, prepare the mango salad by combining the mango, onion, mint, vinegar, brown sugar, and the remaining 1/4 teaspoon of salt. Remove the chicken from the oven and serve with the mango salad.

Nutrition (per serving)

• Calories: 289 cal

• Total fat: 12g

• Saturated fat: 3g

• Monounsaturated fat: 5g

• Cholesterol: 101mg

• Sodium: 308mg

• Potassium: 403mg

• Carbohydrate: 16g

• Fiber: 1g

• Protein: 29g