Curried Yogurt Chicken With Mango Rice
|Vegetable oil||1 Tablespoon|
|Sliced onion||1 Cup (16 tbs)|
|Minced fresh ginger root||1⁄4 Cup (4 tbs)|
|Minced garlic||2 Tablespoon|
|Serrano chile pepper||1 Tablespoon, sliced|
|Curry powder||2 Tablespoon|
|Garam masala||1 Tablespoon|
|Mango yogurt/Peach yogurt||6 Ounce (1 Container)|
|Chicken quarters||3 Pound, skinned and trimmed (4 Hind Pieces)|
|Hot cooked rice||3 Cup (48 tbs)|
|Chopped mango||1⁄2 Cup (8 tbs)|
|Thinly sliced scallions||2 Tablespoon|
Heat oil in a large nonstick skillet over medium-high heat.
Add onion; saute until it begins to brown, 3-5 minutes.
Add gingerroot, garlic, and serrano, saute 2 minutes (don't let garlic burn).
Stir in curry and garam masala, saute 1 minute.
Remove mixture from heat; spoon into the bowl of a food processor.
Cool mixture 5-10 minutes.
Add yogurt and process until smooth.
Place chicken in a large bowl or heavy-duty resealable bag; pour marinade over all and coat the pieces (you may have to use your hands).
Cover bowl or seal bag and refrigerate 4-8 hours.
Prepare grill for indirect grilling, heating one side to medium-high heat and keeping the other side unlit.
Remove chicken from marinade, letting excess marinade drip off.
Coat chicken with nonstick spray; place pieces over unlit side of grill.
Grill chicken, uncovered, for 20 minutes, rotating occasionally.
Flip chicken and cook an additional 20 minutes, turning once or twice.
Cook until chicken reaches 175° on an instant-read thermometer.
For some dramatic charring, cook chicken, uncovered, Toasting curry powder increases the complexity and availability of the flavor as volatile oils are released by the heat over direct heat for 1-2 minutes.
Combine cooked rice with mango and scallions.
Serve with chicken.