Yoghurt Chicken with Mango Chutney

Print Recipe
Course dinner
Servings 4

Ingredients

  • ½ cup reduced-fat plain yoghurt
  • 2 tbsp lemon juice
  • 2 garlic clove crushed
  • 2 cm piece of ginger finely grated
  • 2 teaspoons garam masala
  • ½ teaspoon ground turmeric
  • 640 g skinless chicken thighs cut into 2cm strips

Mango Chutney

  • 1 mango peeled, seeded and diced
  • 1 tablespoon grated ginger grated
  • 1 teaspoon curry powder
  • 2 teaspoons powdered sweetener
  • 1 tablespoon lime juice
  • 1 fresh red chilli finely chopped
  • Coriander leaves and an onion and tomato salad to serve

Instructions
 

  • Combine the yoghurt with the lemon juice, garlic, ginger and spices. Add the chicken and marinate for at least one hour or overnight.
  • To prepare the mango chutney combine all ingredients in a food processor and process until they form a coarse paste (still with some texture).
  • Heat a char grill, barbeque or frying pan over medium heat.
  • Thread the chicken strips onto skewers, season and cook until golden and cooked through.
  • Serve the mango chutney with the chicken, coriander leaves and a tomato and onion salad.
Tried this recipe?Let us know how it was!

Yoghurt Chicken with Mango Chutney

Print Recipe
Course dinner
Servings 4

Ingredients

  • ½ cup reduced-fat plain yoghurt
  • 2 tbsp lemon juice
  • 2 garlic clove crushed
  • 2 cm piece of ginger finely grated
  • 2 teaspoons garam masala
  • ½ teaspoon ground turmeric
  • 640 g skinless chicken thighs cut into 2cm strips

Mango Chutney

  • 1 mango peeled, seeded and diced
  • 1 tablespoon grated ginger grated
  • 1 teaspoon curry powder
  • 2 teaspoons powdered sweetener
  • 1 tablespoon lime juice
  • 1 fresh red chilli finely chopped
  • Coriander leaves and an onion and tomato salad to serve

Instructions
 

  • Combine the yoghurt with the lemon juice, garlic, ginger and spices. Add the chicken and marinate for at least one hour or overnight.
  • To prepare the mango chutney combine all ingredients in a food processor and process until they form a coarse paste (still with some texture).
  • Heat a char grill, barbeque or frying pan over medium heat.
  • Thread the chicken strips onto skewers, season and cook until golden and cooked through.
  • Serve the mango chutney with the chicken, coriander leaves and a tomato and onion salad.
Tried this recipe?Let us know how it was!