Yoghurt Chicken with Mango Chutney
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.
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