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Thursday, June 2, 2011

Indian Spiced Chicken with Tomato Chutney

Oh my gosh, this dish was so yummy! I have been cooking a lot of winners recently (well, okay, in full disclosure I have had a couple FAILs too). This dish was simple, and so flavorful. All those warm Indian spices alongside the juicy tomato chutney were just perfect. The result was both spicy and sweet. I want to give this one 5 stars. So good!

 
Ingredients:
Chutney
1 1/2 teaspoons olive oil
1/4 cup chopped shallots
1 Serrano chili, minced
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 (or mustard powder)
1/2 teaspoon salt

Chicken
2 teaspoons olive oil
1/2 teaspoon ground coriander
1 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:
Prepare Chutney: heat 1 1/2 teaspoons olive oil in a small saucepan over medium heat. Add the shallots and Serrano and cook 2 minutes, stirring frequently. Add the ginger and garlic and cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard, and 1/2 teaspoon salt. Bring to a boil. Cover and reduce heat to simmer for for 10 minutes. Uncover and simmer an additional 5 minutes or until mixture has thickened. Set aside and keep warm until ready to serve.

Prepare grill.


Prepare Chicken: heat 2 teaspoons olive oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper. Cook 1 minute stirring frequently. Brush the spice mixture evenly on both sides of the chicken breasts. Sprinkle evenly with salt.

Coat grill rack with cooking spray. Place chicken on grill rack and grill for 4 minutes on each side or until chicken is done. Allow chicken to rest for 5 minutes before serving topped with chutney.

Servings: 4
Calories: 268

Adapted from: Cooking Light



Linked to Blessed with Grace Tempt My Tummy Tuesday and FTLOB Tasty Tuesday.

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5 Comments:

Blogger Susie said...

This looks yummy and I love the Indian spices. I wish you would come to my house and cook for me!

June 2, 2011 at 6:59 PM  
Blogger julie said...

Wow does this look good! I need to try this one out; we're huge fans of Indian food. Great recipe!

June 2, 2011 at 8:21 PM  
Anonymous bakerbyNature said...

IGlad to see an Indian recipe that differs form the norm Curry dishes; I do love curry, but this looks unique and spicy!

June 2, 2011 at 9:06 PM  
Blogger Kitchen Belleicious said...

I love the idea of tomato chutney! You could put that on almost anything! I can taste the flavors in it now!

June 3, 2011 at 8:17 AM  
Anonymous Nourhan @ Miss Anthropist's Kitchen said...

This looks delicious!

June 3, 2011 at 4:28 PM  

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C + C Marriage Factory: Indian Spiced Chicken with Tomato Chutney

Indian Spiced Chicken with Tomato Chutney

Oh my gosh, this dish was so yummy! I have been cooking a lot of winners recently (well, okay, in full disclosure I have had a couple FAILs too). This dish was simple, and so flavorful. All those warm Indian spices alongside the juicy tomato chutney were just perfect. The result was both spicy and sweet. I want to give this one 5 stars. So good!

 
Ingredients:
Chutney
1 1/2 teaspoons olive oil
1/4 cup chopped shallots
1 Serrano chili, minced
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 (or mustard powder)
1/2 teaspoon salt

Chicken
2 teaspoons olive oil
1/2 teaspoon ground coriander
1 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:
Prepare Chutney: heat 1 1/2 teaspoons olive oil in a small saucepan over medium heat. Add the shallots and Serrano and cook 2 minutes, stirring frequently. Add the ginger and garlic and cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard, and 1/2 teaspoon salt. Bring to a boil. Cover and reduce heat to simmer for for 10 minutes. Uncover and simmer an additional 5 minutes or until mixture has thickened. Set aside and keep warm until ready to serve.

Prepare grill.


Prepare Chicken: heat 2 teaspoons olive oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper. Cook 1 minute stirring frequently. Brush the spice mixture evenly on both sides of the chicken breasts. Sprinkle evenly with salt.

Coat grill rack with cooking spray. Place chicken on grill rack and grill for 4 minutes on each side or until chicken is done. Allow chicken to rest for 5 minutes before serving topped with chutney.

Servings: 4
Calories: 268

Adapted from: Cooking Light



Linked to Blessed with Grace Tempt My Tummy Tuesday and FTLOB Tasty Tuesday.

Labels: , , , ,