In a large bowl whisk together yogurt, vinegar, curry powder, garlic, and salt. Add chicken; toss to coat. Let stand 15 minutes (or cover and chill up to 24 hours).
Thread chicken on skewers, leaving 1/4 inch between pieces. Grill on the greased rack of a covered grill directly over medium-high heat for 8 to 10 minutes or until chicken is done and no longer pink (175 degrees F), turning to brown evenly. Serve over basmati rice with mango chutney. Sprinkle with fresh mint.