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Curry Chicken with Mango Chutney and Cucumber Yogurt

Curry Chicken with Mango Chutney and Yogurt Sauce

If you're looking for a simple yet flavorful meal to make, try this If you're looking for a simple yet flavorful meal to make, try this Curry Chicken with Mango Chutney and Yogurt Sauce. It's gluten-free, dairy-free, and absolutely delicious.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

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

Method
 

  1. Season the chicken with all the chicken spices EXCEPT avocado oil. Mix well.
  2. 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.
  3. While the chicken is cooking, make the cucumber sauce by mixing all the ingredients in a bowl.
  4. 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.
  5. Serve immediately and enjoy.