Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Curry chicken with mango salad

Curry chicken with mango salad

Recipe Information

Servings 4
Preparation Time 15 Minutes
Cook Time 30 Minutes
Total Time 45 Minutes
Difficulty Intermediate
Main Ingredient Chicken
Category Poultry
Meal Lunch; Dinner
Type Main Dish
Cuisine Middle Eastern; Indian
Cook Method Broiling
Diet Low Calorie; Heart Healthy; Low Carb; High Protein; Gluten Free


  • 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 



  • 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

  • Carbohydrates: 16g

  • Fiber: 1g

  • Protein: 29g