Indian-Spiced Chicken with Tomato Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chutney is a spicy fruit condiment that's widely used in Indian-style recipes. Here, the tomato chutney is served over chicken spiced with coriander, curry powder, and cumin. A serving of this dish provides about one-tenth of your daily potassium needs. Serve with broccoli and whole wheat pitas. Ingredients:
1 1/2 teaspoons olive oil |
1/4 cup chopped shallots |
1 teaspoon minced seeded serrano chile |
1/4 teaspoon minced peeled fresh ginger |
1 garlic clove, minced |
1 cup coarsely chopped seeded tomato |
2 tablespoons red wine vinegar |
1 tablespoon sugar |
1 teaspoon mustard seeds |
1/2 teaspoon salt |
2 teaspoons olive oil |
1/2 teaspoon ground coriander |
1/2 teaspoon curry powder |
1/4 teaspoon ground cumin |
1/4 teaspoon black pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon salt |
cooking spray |
Directions:
1. To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.
2. Prepare grill.
3. To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.
4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken.
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