Chutney Chicken Breast with Kandy Pilaf
1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent

No photo yet.
Be the first to email us a picture.

Posted by Nimal Kithsiri

Preparation time 10 minutes. Cooking time 25 minutes. This recipe captures the essence of the cuisine in a quick and easy char-grill.

1 Tablespoon vegetable oil
1 small brown onion (80g) chopped finely
1 clove garlic, crushed
1 teaspoon black mustard seeds
1/4 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2teaspoon garam masala
1/2 teaspoon ground turmeric
1 1/2 cups (300g) White long-grain rice
3 cups (750ml) Chicken stock
2 tablespoons coarsely chopped fresh coriander
1/3 cup (110g) mango chutney
2 tablespoons water
4 single chicken breast fillets(700g)

(1) heat oil in medium saucepan.cook onion ,garlic and mustard seeds, stirring, until onion softings and seed pop. add remaining spices, cook stirring.until fragrant.
(2) add rice, stir to coat in spices. add stock, to a boil reduce heat. simmer, uncovered until rice is just tender. stir in coriander.
(3) meanwhile, combine chutney with water in small saucepan , cook. stirring,until heated through and well combined.
(4) cook chicken. brushing all over with chutney mixture. on heated oiled barbecue, uncovered, until browned both sides and cooked through. cut into thick slice. serve chutney chicken with pilaf.

Tip Don't have the barbecue too hot as the mango chutney will burn before the chicken is cooked through.

Fihalhohi island resort / Club faru Maldives
Nimal Kithsiri
Executive Chef

Print this recipe         Email this recipe

comments powered by Disqus

© Malini's Kitchen :: Sri Lanka Recipes

Back to InfoLanka