Yoghurt Chicken with Mango Chutney

Serves 4, 273 calories per serve


  • ½ cup low-fat unsweetened plain yoghurt
  • 2 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 2cm piece ginger, finely grated
  • 2 teaspoons garam masala
  • ½ teaspoon ground turmeric
  • 640g chicken thigh fillets, cut into 2cm strips


  • 1 mango, peeled, seeded and diced
  • 1 tablespoon grated ginger
  • 1 teaspoon mild curry powder
  • 2 teaspoons powdered sweetener
  • 1 tablespoon lime juice
  • 1 red chilli finely chopped
  • Coriander leaves and an onion and tomato salad to serve

Yoghurt Chicken with Mango Chutney


  1. Combine the yoghurt with the lemon juice, garlic, ginger and spices. Add the chicken and marinate for at least one hour or overnight.
  2. To prepare the mango chutney combine all ingredients in a food processor and process until they form a coarse paste (still with some texture).
  3. Heat a char grill, barbeque or frying pan over medium heat.
  4. Thread the chicken strips onto skewers, season and cook until golden and cooked through.
  5. Serve the mango chutney with the chicken, coriander leaves and a tomato and onion salad.

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