Bombay Chicken
Over a year ago
5,676 views
Ingredients
- 4 skinless chicken breasts
- 6 tsp mango chutney
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 2 tsp ground ginger
- 2 tsp Tandoori powder
- salt and black pepper
Accompaniment
Sponsored
Villa Maria Private Bin Riesling
Fabulous example of the grape variety, honeyed lime notes dominate. A pure and delicate bouquet of ripe citrus-lime and blossom aromas. Beautifully balanced with intense flavours, lovely juicy length and a zesty lime finish. Great on it's own or with light fresh food. Buy this wine if you like: Expressive white wines with distinctive character.
Description
Another low fat but tasty and quick! Got to go on the list of easy mid-week recipies!
Method
-
1
1. Preheat oven to 200oC gas 6. Place the chicken breasts on a chopping board and season on both sides with salt and black pepper.
2. Make an incision to form a pocket in the side of each fillet. Place 2 tsp of mango chutney inside each fillet.
3. Put the spices in a bowl and press each chicken breast into them, coating both sides. Transfer to a baking tray and bake, uncovered, for 25-30 minutes until the chicken is full cooked. Cut the breasts in half to check they are cooked right through.
4. Serve on a bed of boiled basmati rice mixed with chopped peppers.
Chef's Tips
Serve this with rice, extra mango chutney and some yoghurt with mint jelly stirred into it! Yummy :-) Some dry fried mushrooms would be good too!
Ah ha! Someone noticed, there's a spelling error too, I will rectify both! Thank you for pointing out typo error! Should be 8 tsps! But I think you probably had worked that out for yourself!! :-) I haven't tried this yet but it is on next week's menu! Will let you know how it goes but I think it should be yummy! I love curry/spicy things.
Me maths aint too great but 4 breasts with 2 tsp of chutney per breast does nae equal 6 tsp of chutney. Have you tried this yerself?