Chicken Breasts With Mango Sauce Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 2 boneless skinless chicken breasts | ||
| Olive oil | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 1 teaspoon chopped fresh coriander leaves, to garnish | ||
| Green chilli | 1 , finely chopped | |
| Sunflower oil | 2 Tablespoon (For the mango sauce:) | |
| Large pinch of onion seeds | ||
| Curry leaves | 6 (For the mango sauce:) | |
| Tomatoes | 3 , sliced (For the mango sauce:) | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Mango chutney | 2 Tablespoon (For the mango sauce:) | |
| Chilli powder | 1 Teaspoon (For the mango sauce:) | |
| Salt | To Taste (For the mango sauce:) | |
| Coriander leaves | 1 Tablespoon, chopped (For the mango sauce:) | |
| 1 tablespoon low-fat creme fraiche | ||
Directions
1. Rinse the chicken breasts and pat them dry. Remove the fillets and flatten the breasts out as described above. Using a sharp knife, make 2 diagonal slits on each breast to allow the flavours and heat to penetrate the flesh more easily.
2. In a small bowl, mix the olive oil, lemon juice and a little salt. Using a pastry brush, brush the mixture all over the breasts and chill.
3. Make the mango sauce: heat the sunflower oil in a kadahi, wok or deep frying pan over a moderate heat and fry the onion seeds and curry leaves for about 30 seconds. Then add the sliced tomato and fry for about 2 minutes. Add the ginger, garlic, mango chutney, chilli powder, salt to taste and fresh coriander. Stir-fry for about 3 minutes. Finally, add the creme fraiche and remove from the heat. Keep warm.
4. Preheat the grill to moderate and grill the chicken breasts for 3-4 minutes on either side, until light golden brown, basting occasionally.
2. In a small bowl, mix the olive oil, lemon juice and a little salt. Using a pastry brush, brush the mixture all over the breasts and chill.
3. Make the mango sauce: heat the sunflower oil in a kadahi, wok or deep frying pan over a moderate heat and fry the onion seeds and curry leaves for about 30 seconds. Then add the sliced tomato and fry for about 2 minutes. Add the ginger, garlic, mango chutney, chilli powder, salt to taste and fresh coriander. Stir-fry for about 3 minutes. Finally, add the creme fraiche and remove from the heat. Keep warm.
4. Preheat the grill to moderate and grill the chicken breasts for 3-4 minutes on either side, until light golden brown, basting occasionally.
Chef
