Curry Roasted Chicken Thighs with Mango Chutney
Easy to make, Indian-style, boneless chicken served with sweet mango chutney and tangy yogurt. If desired, also serve the chicken with steamed basmati rice, sliced cumbers, halved cherry tomatoes, sprigs of cilantro, and naan bread or papadams.
Recipe - Quality Foods
Curry Roasted Chicken Thighs with Mango Chutney
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1/2 cup plain yogurt, plus some to taste
3 Tbsp Indian-style curry paste (see Note)
1 Tbsp lime juice
1 tsp honey
8 large boneless, skinless, chicken thighs (see Note)
paprika, to taste
salt, to taste
mango chutney, to taste (see Note)
lime slices, for garnish
Directions
- Combine the 1/2 cup yogurt, curry paste, lime juice and honey in a medium bowl. Add the chicken and toss to coat. Cover, refrigerate and let chicken marinate 2 hours.
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set the chicken flat on it and in a single layer. Sprinkle each piece of chicken lightly with paprika and salt. Roast chicken 20 to 25 minutes, or until cooked through. Serve the chicken with chutney and yogurt, for dolloping beside it once plated. Garnish chicken with lime slices.
Note: Indian-style curry pastes, such as Patak’s brand, are sold in jars in our Asian foods aisle. Mild or medium curry paste, or Madras curry paste, will all work in this recipe. Mango chutney is also sold in our Asian foods aisle.
5 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Liberte - Greek 2% Yogurt - Plain, 750 Millilitre
$6.49 was $7.79$0.87/100ml
Patak's - Madras Curry Paste, 284 Millilitre
$6.99$2.46/100ml
ReaLime - Lime Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Elias - Liquid Honey, 1 Kilogram
$17.99 was $18.99$1.80/100g
Island Farmhouse - Boneless Skinless Chicken Breast, 0.475 Kilogram
$13.08 avg/ea$2.75/100g
Mccormick - Paprika, 35 Gram
$5.49 was $6.99$15.69/100g
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.29$1.11/100g
Mango - Large, Fresh, 1 Each
$3.69
Limes - Fruit, Fresh, 1 Each
$0.99
Directions
- Combine the 1/2 cup yogurt, curry paste, lime juice and honey in a medium bowl. Add the chicken and toss to coat. Cover, refrigerate and let chicken marinate 2 hours.
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set the chicken flat on it and in a single layer. Sprinkle each piece of chicken lightly with paprika and salt. Roast chicken 20 to 25 minutes, or until cooked through. Serve the chicken with chutney and yogurt, for dolloping beside it once plated. Garnish chicken with lime slices.
Note: Indian-style curry pastes, such as Patak’s brand, are sold in jars in our Asian foods aisle. Mild or medium curry paste, or Madras curry paste, will all work in this recipe. Mango chutney is also sold in our Asian foods aisle.