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Curried Yogurt Chicken With Mango Rice

Country.Chef's picture
  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)
For rice
  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.
Discard marinade.
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.

Recipe Summary

Difficulty Level: 
Main Dish
Dry Curry
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Curried Yogurt Chicken With Mango Rice Recipe