<http://schema.org/recipeInstructions>
" In large resealable plastic bag, mix 1 cup yogurt, paprika, ginger, curry powder, garlic, and 1/4 teaspoon salt. Add chicken, seal, and mix until evenly coated. Refrigerate at least 20 minutes or up to 2 hours to marinate. Meanwhile, in small bowl, mix remaining 1/2 cup yogurt, 1/4 teaspoon salt, and mint. In large bowl, toss peppers with 1 tablespoon olive oil. In another large  bowl, gently toss onion rounds with 1 tablespoon olive oil. Prepare outdoor grill for direct grilling on medium-high. With tongs, remove chicken from marinade, shaking off excess. Brush 1 section of grates with remaining 1 tablespoon olive oil (so chicken will not stick). Place chicken on oiled hot grill grates, along with onion rounds and peppers, skin side down, and cook 6 to 8 minutes, turning over once, or until chicken is cooked through (165 degrees F) and vegetables have softened. Transfer to cutting board; slice peppers. Toss brown rice with sliced almonds; serve with chicken, vegetables, and yogurt sauce."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a35441/dr-oz-tandoori-chicken-grilled-peppers-recipe-ghk0413/>