Name: Chutney chicken breast with kashmiri pilaf
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 small brown onion, finely chopped; 1 clove garlic, crushed; 1 teaspoon black mustard seeds; 1/4 teaspoon ground cardamom; 1/2 teaspoon ground cumin; 1/2 teaspoon garam masala; 1/2 teaspoon ground turmeric; 1 1/2 cup (300 grams) long-grain white rice; 3 cup (750 millilitres) chicken stock; 2 tablespoon coarsely chopped fresh coriander; 1/3 cup (80 grams) mango chutney; 2 tablespoon water; 4 breast fillets

Ingredients

1 tablespoon vegetable oil

1 small brown onion, finely chopped

1 clove garlic, crushed

1 teaspoon black mustard seeds

1/4 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/2 teaspoon garam masala

1/2 teaspoon ground turmeric

1 1/2 cup (300 grams) long-grain white rice

3 cup (750 millilitres) chicken stock

2 tablespoon coarsely chopped fresh coriander

1/3 cup (80 grams) mango chutney

2 tablespoon water

4 breast fillets

Method

1.In a medium saucepan, heat oil; cook onion, garlic and mustard seeds, stirring, until onion softens and seeds pop. Add remaining spices; cook, stirring, until fragrant.

2.Add rice; stir to coat in spices. Add stock; bring to a boil. Reduce heat, simmer, uncovered, until rice is just tender. Stir in coriander; keep warm.

3.Meanwhile, in a small saucepan, cook chutney and the water, stirring, until heated through.

4.Cook chicken, brushing all over with chutney mixture, on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through. Cut into thick slices.

5.Serve chutney chicken with pilaf.

Mango chutney will burn if the grill or barbecue is too hot.
Note

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