Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 40 minutes
  • Portion size 4 servings


Mint-Cilantro Chutney (recipe, see right):


Preheat oven to 400°F. In baking dish, combine yogurt, curry powder, honey, oil, lime juice and garlic. Season with salt and pepper. Add chicken thighs, turning to coat. (Make-ahead: Can be covered and refrigerated overnight.)

Bake until chicken is no longer pink, 25 to 30 minutes. Broil until chicken begins to brown, about 2 minutes. Sprinkle with chopped cilantro. Serve with Mint-Cilantro Chutney.

Mint-Cilantro Chutney

In food processor, purée 1 cup each fresh mint and cilantro, 1/4 cup coarsely chopped white onion, 2 tbsp each lime juice and water, 1 tbsp each grated fresh ginger and seeded and chopped fresh jalapeño pepper, 2 tsp sugar, 1/2 tsp ground cumin and 1/4 tsp salt (if necessary, add water, 1 tbsp at a time, for the desired consistency). (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1 cup.


Test Kitchen Tip: Wrap fresh mint and cilantro in a damp cloth or paper towel before storing them in the refrigerator’s crisper drawer; they’ll keep fresh up to 5 days.

Nutritional facts PER SERVING WITH 2 TBSP CHUTNEY: about

  • Iron 3.2 mg
  • Fibre 1 g
  • Sodium 350 mg
  • Sugars 11 g
  • Protein 60 g
  • Calories 510
  • Total fat 23 g
  • Cholesterol 310 mg
  • Saturated fat 6 g
  • Total carbohydrate 14 g
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