Chicken Breasts With Mango Sauce
|Boneless skinless chicken breasts||2|
|Olive oil||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Green chili||1 , finely chopped (For Garnish)|
|Sunflower oil||2 Tablespoon|
|Onion seeds||2 Pinch|
|Tomatoes||3 , sliced|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Mango chutney||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Chopped coriander leaves||1 Tablespoon|
|Low fat creme fraiche||1 Tablespoon|
1. Rinse the chicken breasts and pat them dry. Remove the fillets and flatten the breasts out as described above. Using a sharp knife, make 2 diagonal slits on each breast to allow the flavours and heat to penetrate the flesh more easily.
2. In a small bowl, mix the olive oil, lemon juice and a little salt. Using a pastry brush, brush the mixture all over the breasts and chill.
3. Make the mango sauce: heat the sunflower oil in a kadahi, wok or deep frying pan over a moderate heat and fry the onion seeds and curry leaves for about 30 seconds. Then add the sliced tomato and fry for about 2 minutes. Add the ginger, garlic, mango chutney, chilli powder, salt to taste and fresh coriander. Stir-fry for about 3 minutes. Finally, add the creme fraiche and remove from the heat. Keep warm.
4. Preheat the grill to moderate and grill the chicken breasts for 3-4 minutes on either side, until light golden brown, basting occasionally.