If you’re looking for a simple yet flavorful meal to make, try this Curry Chicken with Mango Chutney and Cucumber Yogurt. It’s gluten-free, dairy-free, and absolutely delicious.
I have been on an Indian food kick lately. I crave it once a week. This is a delicious way to enjoy all the Indian spices in a simple easy dish. The cucumber sauce is so easy and can be made in advance. The mango chutney I bought at Whole Foods and the ingredients are super clean. Here’s how I make this dish.
Ingredients
- chicken thighs
- avocado oil
- garam masala
- ground ginger
- garlic powder
- onion powder
- curry powder
- cumin
- salt and pepper
- arugula
- lemon
- coconut yogurt
- cucumber
- lime
- cilantro
- mint
- mango chutney
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Curry Chicken with Mango Chutney and Yogurt Sauce
Ingredients
- CURRY CHICKEN
- 8 boneless skinless organic chicken thighs fat trimmed
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp garam masala
- 2 tsp curry powder
- 1 ½ tsp cumin
- salt and pepper to taste
- avocado oil for cooking
- CUCUMBER YOGURT SAUCE
- 1 cup plain coconut yogurt I like Cocojune
- 1 lime juiced
- 1-2 cucumbers diced
- 2 tbsp cilantro minced
- 1 tbsp mint minced
- 1/2 tsp garam masala
- 1/2 tsp curry powder
- pinch of salt
- TO PLATE
- 5 oz arugula
- 1 lemon juiced
- 1 jar of store-bought mango chutney
Instructions
- Season the chicken with all the chicken spices EXCEPT avocado oil. Mix well.
- Heat a cast iron skillet on medium heat. Cooking in batches, add about 2 tbsp of avocado oil and cook the chicken for about 4-5 minutes per side.
- While the chicken is cooking, make the cucumber sauce by mixing all the ingredients in a bowl.
- To plate, add a scoop of the cucumber yogurt sauce, top with a handful of arugula, a squeeze of lemon juice on top of the arugula, and the chicken. Then top it with the mango chutney.
- Serve immediately and enjoy.
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