Curried Chicken with Mango Salsa

Makes 4 servings

Ingredients:

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

Preparation:

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).