I used peaches. Very simple, and lovely. Would be a good lunch for company. Much can be prepared and ready to assemble when guests are ready to eat.
Curry Chicken Wraps with Nectarine Chutney
sqpt42 Posted: 05/31/11
ChefAmandaLynn Posted: 06/03/11
Delish, the nectarine chutney could be used atop the chicken on it's own, or even on other grilled meats.
jmeleeS Posted: 07/21/11
I enjoyed this recipe, but my husband most assuredly did not. He thought it messy to eat, the chicken stuck to his grill, and I think he was overwhelmed by the curry flavor (it tended to mask all other ingredients in this recipe). The chicken was very moist, but I did have to agree that the curry flavor overpowered all other ingredients in this recipe. I was disappointed that so many choice ingredients were drowned out by that one spice (I even used less than the recipe called for). Plus, I was fairly annoyed that Cooking Light decided to use yet another expensive (mango cutney) specialty ingredient of which there are no other uses than this recipe. Especially if a recipe doesn't turn out for you and isn't something you would ever make again; you are left with a waste. I decided to skip the "special ingredient" this time and omitted the cutney. I'm very glad I did because, while I think this recipe has potential, it's just not a keeper for us, and I won't be trying again
priyaaa Posted: 08/30/11
Grilled chicken always turns out too dry (at least with me), but marinating it in yogurt really kept it nice and moist!
sakent Posted: 07/03/12
I made a bunch of variations, but the end product was delicious. I made this a salad on a bed of arugula instead of a wrap, and I omitted the chutney and mint, because of the expense and how little I would use them. I also cooked the chicken on the stove in a little EVOO instead of on the grill. I will definitely make this again.
werdenka Posted: 07/17/13
Very Good. I'm Gluten Intolerant, So I Served It Without The Pita Over Spring Greens. Disappeared Quickly.
EllenDeller Posted: 07/10/13
Spouse and I thought this a delicious recipe. I didn't change anything except that I used a little less curry powder, cooked it in grill pan on the stove, and cut the recipe in half so he could have two and I have one (the way we usually do it as he's athletic and tall). The chutney I purchased didn't' have quite enough heat for us, so we both added a little crushed red--a minced jalapeno might be nice too. By the way, mango chutney has many uses--good as a glaze for salmon or chops, great on sweet potatoes or winter squash. I've even mixed up a bit in egg salad and used it as a topping for chickpea patties. And then, if you like Indian dishes......