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Curry Spiced Chicken with Fresh Peach Chutney

Justine Drake, Peaches

  • Serves 4

Ingredients

  • 4 chicken breast fillets, beaten to flatten

Spice mixture

  • 1.5 Tbsp (22 ml) curry powder
  • 3 cm knob ginger, grated
  • 1 tsp (5ml) salt
  • 5 fresh or dried curry leaves, chopped (optional)
  • Juice of 1 lemon
  • 1 Tbsp (15ml) chutney
  • 1 Tbsp (15 ml) oil

Peach Salsa

  • 3 firm, ripe peaches
  • Handful toasted coconut shavings (optional)
  • 3 cm knob ginger, grated
  • Handful roughly chopped coriander
  • 1 small red chili, finely sliced
  • Juice of 2 limes
  • 1 tsp (5 ml) castor sugar
  • Salt

Method

  1. Place chicken in a shallow dish.
  2. Stir spice mixture ingredients together and rub over chicken to coat well.
  3. Heat a glug of canola or coconut oil in a large non-stick pan.
  4. Pan fry chicken over medium heat, turning frequently until cooked, about 8- 10 minutes depending on thickness.
  5. Meanwhile mix peach salsa ingredients together and season to taste.
  6. Serve pan fried spiced chicken topped with fresh peach salsa – with coconut basmati rice or a cardamon-scented rice pilaf on the side.