Tried this out on company, who I met for the very first time. OMG! So good.
A couple tweaks:
- I used 4# chicken thighs
- For the rice salad, I used regular rice. The mango I had wasn't good, so we skipped it.
It was absolutely perfect! And that rice salad? Yowza! How good was that? I'm astonished. Thank you, Joe!
LEMON CURRY CHICKEN WITH MANGO-BASMATI RICE SALAD
From Tyler’s Ultimate by Tyler Florence
Serves 4.
Lemon Curry Chicken:
1 (3½ to 4 lb.) chicken, cut into 10 pieces
2 cups plain yogurt
2 Tbs. curry powder
Grated zest and juice of 1 lemon
1 Tbs. toasted sesame oil
Kosher salt and freshly ground black pepper
Mango-Basmati Rice Salad (recipe follows)
Preheat oven to 400°F. Stir together the yogurt, curry powder, lemon zest and juice, sesame oil, and salt and pepper is a big bowl. Add the chicken and toss gently to coat with the yogurt marinade. Put the chicken on a baking sheet and roast, using the remaining marinade to baste twice as it cooks, until chicken is tender and cooked through, about 45 minutes total.
Mound the rice salad on a platter. Arrange the chicken on top.
Mango-Basmati Rice Salad:
1 cup basmati rice
1-inch piece of ginger, peeled and smashed with the flat side of a large knife
Kosher salt
½ lb. tender green beans, trimmed
½ small red onion
¼ cup cashews
¼ cup fresh mint leaves
1 fresh mango, peeled, pitted and chopped
2 Tbs. extra-virgin olive oil
Juice of ½ lemon
Freshly ground black pepper
Put the rice in a saucepan with the ginger, 2 cups of water, and 1 ½ tsp. salt and bring to a simmer over medium heat. Give the rice a stir, turn the heat down to low, cover, and cook for 12 minutes without lifting the lid. Spread the cooked rice out on a baking sheet and let it cool to room temperature. Discard the ginger.
Bring a large pot of salted water to a boil for the beans. Fill a large bowl with ice water and add enough salt to make it taste lightly salted. Add the beans to the boiling water and cook until just tender, about 3 minutes. Drain, then refresh in the ice water bath to keep the bright green color, and drain well again. Cut the beans in half crosswise on the diagonal.
Put the onion half, cashews and mint on a cutting board and coarsely chop them all up. Combine the rice and green beans in a big bowl and add the chopped onion mixture. Add the chopped mango, olive oil and lemon juice and toss gently. Taste for seasoning.
A couple tweaks:
- I used 4# chicken thighs
- For the rice salad, I used regular rice. The mango I had wasn't good, so we skipped it.
It was absolutely perfect! And that rice salad? Yowza! How good was that? I'm astonished. Thank you, Joe!
LEMON CURRY CHICKEN WITH MANGO-BASMATI RICE SALAD
From Tyler’s Ultimate by Tyler Florence
Serves 4.
Lemon Curry Chicken:
1 (3½ to 4 lb.) chicken, cut into 10 pieces
2 cups plain yogurt
2 Tbs. curry powder
Grated zest and juice of 1 lemon
1 Tbs. toasted sesame oil
Kosher salt and freshly ground black pepper
Mango-Basmati Rice Salad (recipe follows)
Preheat oven to 400°F. Stir together the yogurt, curry powder, lemon zest and juice, sesame oil, and salt and pepper is a big bowl. Add the chicken and toss gently to coat with the yogurt marinade. Put the chicken on a baking sheet and roast, using the remaining marinade to baste twice as it cooks, until chicken is tender and cooked through, about 45 minutes total.
Mound the rice salad on a platter. Arrange the chicken on top.
Mango-Basmati Rice Salad:
1 cup basmati rice
1-inch piece of ginger, peeled and smashed with the flat side of a large knife
Kosher salt
½ lb. tender green beans, trimmed
½ small red onion
¼ cup cashews
¼ cup fresh mint leaves
1 fresh mango, peeled, pitted and chopped
2 Tbs. extra-virgin olive oil
Juice of ½ lemon
Freshly ground black pepper
Put the rice in a saucepan with the ginger, 2 cups of water, and 1 ½ tsp. salt and bring to a simmer over medium heat. Give the rice a stir, turn the heat down to low, cover, and cook for 12 minutes without lifting the lid. Spread the cooked rice out on a baking sheet and let it cool to room temperature. Discard the ginger.
Bring a large pot of salted water to a boil for the beans. Fill a large bowl with ice water and add enough salt to make it taste lightly salted. Add the beans to the boiling water and cook until just tender, about 3 minutes. Drain, then refresh in the ice water bath to keep the bright green color, and drain well again. Cut the beans in half crosswise on the diagonal.
Put the onion half, cashews and mint on a cutting board and coarsely chop them all up. Combine the rice and green beans in a big bowl and add the chopped onion mixture. Add the chopped mango, olive oil and lemon juice and toss gently. Taste for seasoning.