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How To make Barbecued Chicken Breasts with Mango Chutney
1 1/2 pounds skinless boneless chicken breasts
1 tablespoon canola oil
1/2 cup minced onion
1 clove garlic -- minced
2 teaspoons minced ginger
1 cup mango chutney
2 tablespoons lemon juice
1/2 cup water
1. Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and saute for 4 minutes. Add the ginger and saute for 3 minutes.
2. Add the chutney and bring to a boil. Lower the heat and simmer for 5 minutes. Add the lemon juice.
3. Prepare an outdoor grill with the rack set 4 to 6 inches from the heat source, or prepare an indoor oven broiler. Grill or broil the chicken on each side until it is opaque, about 12 minutes total, basting constantly with mango barbecue sauce.
[Calories, 272; Calories from Fat, 47; Total Fat, 5 g; Saturated Fat, 1 g; Cholesterol, 69 mg; Sodium, 152 mg; Carbohydrate, 30 g; Dietary Fiber, 0 g; Sugars, 29 g, Protein, 26 g]
Notes: *Recipe from Memorable Menus Made Easy by Robyn Webb, M.S. American Diabetes Association Distributed by NTC/Contemporary Publishing 1997 ISBN: 0-945448-82-1 http://www.lisaekus.com/fall97/memmenus.html
kitpath@earthlink.net 8/28/98
How To make Barbecued Chicken Breasts with Mango Chutney's Videos
tandori chicken with mango chutney
for marinade:
1 c yogurt
1 tsp paprika
2 tsp garam masala
1/2 tsp ground ginger
3 tbsp lemon juice
1 tbsp mince garlic
* 2-3 chicken breast
for mango chutney
1 mango
2 tbsp fresh mint
1 tbsp apple cider
1/2 tsp grabulated sugar
salt and pepper
Barbecued Mango Chicken
A tangy recipe with chicken, must try
Lors D'oeuvres: Mango Chutney Chicken
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CURRIED MANGO CHICKEN RECIPE
CURRIED MANGO CHICKEN RECIPE
My Curried Mango Chicken is an easy recipe the whole family will love.
Curried Mango Chicken Recipe Ingredients
2 tablespoons mild vegetable oil, divided (I use mild olive oil)
1 onion, finely sliced
1 red pepper, finely sliced
4 boneless, skinless chicken breasts
2 generous tablespoons flour
1 teaspoon mild curry powder
pinch of salt
¼ teaspoon ground pepper
½ cup mango chutney
¼ to ½ cup chicken stock (you may not need it all)
Curried Mango Chicken Recipe Instructions
Heat 1 tablespoon of the oil in a large frying pan over medium heat.
Sauté the onion and red pepper until it begins to soften.
Meanwhile, put the flour, curry powder, salt and pepper in a large re-sealable plastic bag. Add the chicken breasts, seal the bag and shake until the chicken is coated in the floury mixture. You may need to do this in batches.
When the vegetables have begun to soften, remove them from the frying pan and keep warm.
Add the remaining tablespoon of oil to the pan and when it has heated up, add the flour and spice coated chicken breasts.
Cook the chicken for about 5 minutes on each side, until it has begun to take on a bit of a golden colour.
Mix together the mango chutney and ¼ cup of the chicken stock.
Turn the heat up on the chicken breasts and add the chutney and stock, allowing it to bubble up around the chicken breasts.
Reduce the heat to medium and return the onions and the peppers to the pan with the chicken. Continue to cook, turning the chicken breasts once or twice, until the meat is cooked through to an internal temperature of 165°F and no pink remains inside.
Check the sauce. If it is too thick, you can add the remaining ¼ cup of stock, a little at a time, until the desired sauce consistency is reached.
Carefully taste the sauce (it will be hot) and add more salt and pepper to taste if necessary.
Serve the chicken with rice, a green vegetable and some warm Nan bread.
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