Makes 4 servings
Chicken:
1 whole chicken cut into pieces
Marinade:
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 medium onion, minced
1 tablespoon fresh ginger, peeled and minced
2 cups plain yogurt
freshly ground black pepper
Mango Salsa:
1 mango diced to 1/2 inch
juice of 1/2 lime
2 jalapeño peppers, seeds removed and minced
2 tablespoons fresh cilantro, minced
freshly ground black pepper, to taste
Chicken:
In a nonstick pan toast the curry powder, cumin and coriander. Set aside.
Heat the oil over medium heat. Add the onion, garlic and ginger and cook until soft. Let cool then add to the yogurt along with the curry, cumin and coriander. Season to taste with black pepper. Place the chicken in a re-closeable plastic bag with the marinade and seal. Refrigerate overnight.
Prepare a bed of coals or preheat the gas grill. Place the chicken on the grill and cook for seven to ten minutes. Turn and cook for another seven to ten minutes (until the internal temperature of the meat reads 165 degrees F.).
Mango Salsa:
Combine all ingredients. Cover and refrigerate until ready to use (at least an hour).