Portion Size: 4 oz. chicken with sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ lbs.  skinless boneless chicken thighs
2 cups plain nonfat yogurt
1/2 cup mango chutney
2 cloves garlic, minced
1/2 teaspoon ginger
1 tablespoon vinegar
2 tablespoons cilantro	Rinsed, trimmed and chopped.
2 teaspoons curry powder
2 teaspoons paprika
1 1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon ground red pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Arrange chicken in a single layer in shallow baking pan.
2	In blender, combine yogurt, chutney, garlic, ginger, vinegar, cilantro, curry powder, paprika, salt, cumin, and red pepper; process until smooth.
3	Pour yogurt sauce over chicken, turning pieces to coat all sides.  Cover; marinate in refrigerator at least 1 hour, turning chicken occasionally.
4	Bake, basting several times, in 400-degree oven 45 to 50 minutes until chicken is brown and fork tender.	Cook until chicken reaches internal temperature of 165 degrees F.