Indian-Spiced Chicken with Tomato Chutney

Indian-Spiced Chicken with Tomato Chutney
Photo by Randy Mayor

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 teaspoon mustard seeds
  • ½ teaspoon salt
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon black pepper
  • ½ teaspoon ground coriander
  • ¼ teaspoon minced peeled fresh ginger
  • + 13 more ingredients
    • Cooking spray
    • ½ teaspoon salt
    • 1 tablespoon sugar
    • 2 teaspoons olive oil
    • ¼ teaspoon ground cumin
    • 1 teaspoon minced seeded serrano chile
    • ½ teaspoon curry powder
    • Chicken:
    • 1 garlic clove, minced
    • 1 cup coarsely chopped seeded tomato
    • 1 ½ teaspoons olive oil
    • Chutney:
    • ¼ cup chopped shallots

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, ...

View full recipe at My Recipes

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