Rating: 4.5 stars
5 Ratings
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  • 4 star values: 3
  • 5 star values: 2

Chutney is a spicy fruit condiment that's widely used in Indian-style recipes. Here, the tomato chutney is served over chicken spiced with coriander, curry powder, and cumin. A serving of this dish provides about one-tenth of your daily potassium needs. Serve with broccoli and whole wheat pitas.

Maureen Callahan
Recipe by Cooking Light August 2006

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 2 1/2 tablespoons chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.

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  • Prepare grill.

  • To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.

  • Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken.

Nutrition Facts

268 calories; calories from fat 30%; fat 8.9g; saturated fat 1.9g; mono fat 4.7g; poly fat 1.5g; protein 40.6g; carbohydrates 4.3g; fiber 0.9g; cholesterol 108mg; iron 1.8mg; sodium 687mg; calcium 36mg.
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