Monday, May 02, 2005

Indian-Spiced Chicken with Tomato Chutney

Indian-Spiced Chicken with Tomato Chutney (Adapted from CL)

For the chutney

1 1/2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced seeded serrano chile
1/4 teaspoon minced fresh ginger
1 garlic clove, minced
1 cup coarsely chopped seeded tomato
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon mustard seeds
1/2 teaspoon salt

For the chicken

2 teaspoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (4-6 ounces each)
1/2 teaspoon salt

To make the chutney

In a small saucepan, heat 1 1/2 teaspoons oil over medium. Add shallots and serrano - cook about 2 minutes. Mix in ginger and garlic - cook until fragrant, about 1 minutes. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat and simmer 10 minutes. Remove the cover and let simmer until the mixture has thickened - about 5 minutes. Remove and cover to keep warm.

To make the chicken

Preheat a grill

In a small skillet, heat 2 teaspoons oil over medium. Stir in coriander, curry, cumin and black pepper - cook 1 minute to toast the spices. Evenly brush mixture on each side of every chicken breast. Season each with salt.

Grill chicken until no longer pink in the middle - about 4 minutes on each side. Serve chutney over chicken.

Makes 4 servings.

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