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Grilled Chicken Breasts In Yellow Curry With Nectarine Chutney
Ingredients
- 1/3 c. vegetable oil
- 1/3 c. white wine
- 1 Tbsp. grated fresh ginger
- 1 tsp grnd turmeric
- 1 pch saffron
- 1 tsp grnd coriander
- 2 dsh cayenne pepper salt, to taste Fresh Nectarine Chutney
- 2 x ripe nectarine, pitted, and, minced
- 1 sm red pepper, seeded, and, minced
- 2 x green onion, minced
- 1 x jalapeno pepper, chopped, with seeds
- 1 Tbsp. chopped fresh ginger
- 1/4 c. white wine vinegar
- 1 x garlic, clove, chopped
- 1 Tbsp. brown sugar
- 2 Tbsp. fresh mint, chopped
- 1 Tbsp. fresh cilantro, chopped salt, to taste Chicken Preparation
- 2 x boned whole chicken, breasts, skin on
Directions
- In a small bowl, combine all ingredients.
- Fresh Nectarine Chutney:Prepare all ingredients for chutney and let sit at room temperature for 1 hour then chill.
- Chicken
- Preparation:Add in chicken to marinade and marinate for 1 hour at room temperature. Turn to coat.
- Place chicken skin side-down on grill and cook for 4 min. Baste with marinade and turn. Baste again. Continue cooking each side 4 min basting each turn. Total cooking time about 20 min.
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