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🍽️ Tandoori Chicken with Mango Chutney

302 kcal · 30 min · 4 servings

Ingredients

• 1 lime
• 2 garlic cloves
• 12 g ginger (1 piece)
• 300 g yogurt (1.5% fat)
• salt
• pepper (from the mill)
• 1 tsp red curry paste
• 2 tsp mild curry powder
• 800 g chicken breast fillet (4 chicken breast fillets)
• 500 g large ripe mango (1 large ripe mango)
• 1 bunch spring onions
• 2 tsp liquid honey
• 1 tbsp white wine vinegar
• 0.5 bunch lemon balm

Instructions

1. 1. Squeeze the lime to extract the juice.
2. 2. Peel the garlic and the ginger.
3. 3. Finely chop the garlic and the ginger.
4. 4. Add the lime juice, garlic, ginger, and yogurt to a large freezer container.
5. 5. Season the marinade with salt, pepper, curry paste, and curry powder.
6. 6. Stir the spices well into the yogurt mixture.
7. 7. Rinse the chicken breast fillets under cold water.
8. 8. Pat the fillets dry with a kitchen towel.
9. 9. Place the chicken fillets into the marinade.
10. 10. Seal the container tightly.
11. 11. Place the container in the refrigerator for 1 to 2 hours.
12. 12. Turn the fillets gently several times during the marinating process.
13. 13. Rinse the mango under running water.
14. 14. Dry the mango with a cloth.
15. 15. Slice the flesh thickly off the stone.
16. 16. Dice the mango flesh finely.
17. 17. Clean the spring onions.
18. 18. Wash the spring onions.
19. 19. Shake the spring onions dry.
20. 20. Finely chop the spring onions.
21. 21. Add the diced mango and chopped spring onions to a pot.
22. 22. Stir the honey and vinegar into the fruit mixture.
23. 23. Cook the chutney over low heat for 8 to 10 minutes.
24. 24. Remove the pot from the heat.
25. 25. Transfer the chutney into a bowl.
26. 26. Let the chutney cool down slightly.
27. 27. Wash the lemon balm.
28. 28. Shake the lemon balm dry.
29. 29. Pluck the leaves from the stems.
30. 30. Finely chop the lemon balm.
31. 31. Stir the chopped lemon balm into the chutney.
32. 32. Season the chutney with salt and pepper to taste.
33. 33. Remove the chicken fillets from the marinade.
34. 34. Let the fillets drain well.
35. 35. Place the fillets on a hot grill grate or in an aluminum grilling pan.
36. 36. Grill the chicken breast for about 20 minutes.
37. 37. Turn the fillets once during the grilling time.
38. 38. Serve the chicken with the mango-balm chutney.

Nutrition per serving

• kcal: 302
• Protein: 52 g · Fett/Fat: 2 g · Carbs: 16 g