This is a print preview of "Grilled Chicken Breasts In Yellow Curry With Nectarine Chutney" recipe.

Grilled Chicken Breasts In Yellow Curry With Nectarine Chutney Recipe
by Global Cookbook

Grilled Chicken Breasts In Yellow Curry With Nectarine Chutney
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  Servings: 4

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

  1. In a small bowl, combine all ingredients.
  2. Fresh Nectarine Chutney:Prepare all ingredients for chutney and let sit at room temperature for 1 hour then chill.
  3. Chicken
  4. Preparation:Add in chicken to marinade and marinate for 1 hour at room temperature. Turn to coat.
  5. 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.