Recipe of the day: Curry spiced chicken with fresh peach chutney

Spice up your dinner routine with this flavorful and vibrant dish featuring tender curry-spiced chicken topped with a refreshing peach salsa.

It’s a perfect balance of savoury and sweet that’s sure to tantalise your taste buds.

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Curry-spiced chicken with fresh peach chutney

Ingredients

• 4 chicken breast fillets, beaten to flatten

Spice mixture

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

Peach Salsa

• 3 firm, ripe peaches
• Handful of toasted coconut shavings (optional)
• 3 cm knob ginger, grated
• Handful of roughly chopped coriander
• 1 small red chilli, 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 the 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.

*This recipe was sourced from Juicy Delicious with permission.

Curry spiced chicken with fresh peach chutney

Read more

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• Author: Justine Drake
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: greek

Ingredients

Scale 1x2x3x

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

Salt

Instructions

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.

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