Grilled Chicken Breast with Mango Chutney or Tamarind Chutney
Ingredients
- Breast of chicken (180-200 gm each) – 2 no.
- Salt – 2 gm
- Cooking oil – 30 gm
- Paprika powder – 10 gm
- Fresh thyme – a few sprigs
- Cooked rice and grains) – 1 pouch
- Carrots -1 no.
- Courgette – 1 no.
- Chopped parsley – 2 tbsp
- Lemon – 1 no.
- Pepper powder – a pinch
- Kohinoor Mango or Tamarind Chutney
Method
- Make a marinade by mixing 20 gm of cooking oil with paprika powder, salt and fresh thyme.
- Marinate the chicken breast and allow to rest for 60 minutes.
- Heat a thick bottom pan or grill pan, add a little oil and put the marinated chicken with the skin side down first.
- Cook well on both the sides.
- Dice the carrots and courgettes into 1 cm cubes, heat 5 ml of oil and saute the carrots and courgette dices, sprinkle a little water and cover the pan and cook for 5 minutes, add the packet of cooked rice and grains and cook for approx. 2 minutes.
- Remove from heat and season with salt, pepper, lemon zest, lemon juice and chopped parsley.
- Serve the grilled chicken with rice, grain salad and a choice of mango chutney or tamarind chutney.
