Name: Grilled Curry Chicken with Spicy Apple, Mango & Cucumber Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 1 ½ English cucumbers; 6 Gala apples; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 jalapeño peppers; 1 ½ lemons; 3 mangoes; ¾ cup plain Greek yogurt; black pepper; curry powder; extra virgin olive oil; garam masala; salt

Grilled Curry Chicken with Spicy Apple, Mango & Cucumber SaladGrilled Curry Chicken with Spicy Apple, Mango & Cucumber Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

1 ½ English cucumbers

6 Gala apples

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 jalapeño peppers

1 ½ lemons

3 mangoes

¾ cup plain Greek yogurt

black pepper

curry powder

extra virgin olive oil

garam masala

salt

Instructions

Wash and dry the fresh produce.

Zest lemons into a large bowl. (Reserve lemons for later use.)

Peel and mince ginger and garlic. Add to the bowl with the lemon zest, along with yogurt and spices. Whisk to combine the marinade.

Pat chicken thighs dry with paper towels. Add to the bowl with the marinade and, using your hands, toss to coat.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, juice reserved lemons into a clean large bowl. Add oil, salt, and pepper, then whisk to combine the dressing.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add chicken and grill until charred and cooked through, 3-4 minutes per side. Remove from heat.

Meanwhile, peel mangos and slice flesh away from the pits, starting with the flat sides; roughly chop the flesh. Add to the bowl with the dressing.

Quarter, core, and medium dice apples. Add to the bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Thinly slice jalapeño peppers into rings; seed and remove ribs with a spoon to reduce spice level. Add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl and stir to combine the salad.

To serve, divide grilled chicken and salad between plates. Enjoy!

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