Yogurt Curry Chicken
6 boneless, skinless chicken breasts
2 cups plain yogurt
3 tablespoons curry powder
1/4 cup cilantro, finely chopped
Salt and pepper
In a small bowl, whisk together the yogurt and curry powder and set aside. Season the chicken breasts with salt and pepper on all sides. Place the chicken in a shallow glass baking dish. Toss the chicken in the yogurt mixture. Cover the baking dish and place in the refrigerator, allowing the chicken marinate overnight.
When ready to cook, preheat the oven to 450°F. Remove the chicken from the marinade and place on a foil lined cookie sheet. Spoon a tablespoon of the marinade on top of each breast. Bake for about 20 minutes, until the internal temperature reaches 165°F and the chicken is golden brown. Check the chicken halfway through cooking; if it is browning too quickly, cover the chicken with foil for the remainder of the cooking time.
Remove chicken from oven and let rest for 5 minutes before serving. To serve, arrange the chicken on a platter and sprinkle with cilantro. Serve with mango chutney on the side.