Indian-Spiced Chicken and Potato Salad
Using yogurt instead of mayonnaise on the potato side dish cuts the calories but not the flavor in this grilled chicken dinner.
Ingredients
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1-1/4 cups low-fat yogurt
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1/4 cup plus 2 tablespoons fresh lime juice, plus wedges
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2 tablespoons finely grated peeled fresh ginger
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1 tablespoon curry powder
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1-1/4 teaspoons ground cumin
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1/2 teaspoon cayenne
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1/4 teaspoon turmeric
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2-3/4 pounds chicken thighs with skin
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2 pounds small new potatoes
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2 teaspoons mustard seeds
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1/2 cup fresh cilantro leaves
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1/8 cup sliced red onion
Directions
1.
Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade.
2.
Rinse and pat chicken dry. Place in a large resoluble plastic bag and pour marinade over chicken. Seal bag, then turn until chicken is evenly coated. Place bag in a bowl, to catch any leaks, and marinate, chilled, for at least 6 hours or overnight.
3.
Preheat grill. Place potatoes in a 5-quart pot. Cover with salted cold water by 2 inches and simmer until fork tender, about 15 minutes depending on size of potatoes. Drain in a colander and rinse with cold water until cool enough to handle but still warm.
4.
Whisk remaining 1/4 cup yogurt, 2 tablespoons juice, and 1/2 teaspoon cumin together in a large bowl; salt and pepper to taste. Heat a small skillet over moderate heat until hot and toast mustard seeds, shaking skillet, until fragrant, about 30 seconds. Immediately whisk seeds into yogurt mixture. Halve potatoes and add to bowl, gently tossing to combine. Transfer potato salad to a serving bowl and top with cilantro and onion.
5.
Remove chicken from marinade and discard marinade. Grill, covered, on a lightly oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken, 20 minutes. Uncover and continue to grill until chicken is cooked through, about 10 more minutes.
6.
Serve chicken with potatoes and lime wedges on the side. Makes 4 servings.
Nutrition information
Calories 720, Total Fat 33.5 g, Saturated Fat 9.5 g, Cholesterol 194 mg, Sodium 362 mg, Carbohydrate 43 g, Fiber 5 g, Protein 59 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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The southwestern part of India known as Kerala, where I was raised, is endowed with lush, tropical growth year-round--coconut trees along the coast and, at higher elevations, an abundance of herbs and spices. So it's no wonder that in this region, highly spiced curries flavored with coconut milk are an important part of every dinner. If you don't have time to make your own fresh Curry Spice Mix, you can substitute a store-bought garam masala or curry powder.
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