Chicken Tandoori With Passionfruit and Apricot Chutney |
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Prep Time: 10 Minutes Cook Time: 140 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Saved from local paper, yes, TRUE! When first saw, it JUMPED out at me too! THEN I made it, entertaining one night, Compliments galore after each and every bite! Varied original recipe, as I do, HOPE you will take pleasure in making it too! Ingredients:
4 chicken breasts (i like to cut mine horizontally in half) |
300 g natural yoghurt |
280 g tandoori paste |
20 g grated ginger |
20 g crushed garlic |
400 g passion fruit pulp |
2 tablespoons fruit chutney |
50 g turkish apricots |
Directions:
1. Mix Yogurt, Tandoori Paste, Ginger and Garlic in a bowl.
2. Marinade Chicken Breasts for a MINIMUM of 2 hours or overnight.
3. Heat oven to 180 degrees C and bake for 15-18 minutes.
4. ***NOTE:Remove any excess marinade before baking or it will burn!
5. ***.
6. Combine Dice Apricots (I like them finely diced) with Passionfruit Pulp and ADD 2 Tablespoons of Fruit Chutney.
7. Mix well.
8. Drizzle Chutney Sauce over chicken and ENJOY!
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