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🍽️ Chicken Fillets with Savory Mint Rice and Fruity Tomato Chutney

610 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• curry powder 2 tsp
• oil 3 tbsp
• spring onions 1 bunch
• onions, red 1 pc.
• sugar pinch
• long-grain rice 300 g
• salt pinch
• butter 1 tbsp
• mint, fresh 20 g
• vine tomatoes 4 pc.
• passion fruit 2 pc.
• honey 1 tsp
• pepper, black ground pinch

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Dry the meat thoroughly with kitchen paper.
3. 3. Make shallow cuts into the fillets at intervals of about 1 centimeter.
4. 4. Do not cut all the way through to the other side.
5. 5. Mix the curry powder with 1 tablespoon of oil in a small bowl.
6. 6. Turn the chicken fillets in the curry mixture so they are well coated.
7. 7. Let the meat rest in the marinade for a short time.
8. 8. Rinse the spring onions and dry them well.
9. 9. Remove the hard root ends.
10. 10. Slice the spring onions diagonally into thin rings.
11. 11. Halve the onion and peel it.
12. 12. Cut the onion into thin strips.
13. 13. Heat 1 tablespoon of oil in a pan.
14. 14. Add the spring onions and onion strips to the pan.
15. 15. Fry the vegetables together with the sugar for about 2 minutes.
16. 16. Transfer the sautéed vegetables into a bowl.
17. 17. Clean the pan thoroughly.
18. 18. Put the rice into a pot.
19. 19. Cover the rice with about 700 milliliters of salted water.
20. 20. Bring the water to a boil.
21. 21. Reduce the heat to medium and cover the pot.
22. 22. Let the rice cook for about 15 minutes.
23. 23. Heat 1 tablespoon of oil in the cleaned pan over high heat.
24. 24. Place the marinated chicken fillets into the hot pan.
25. 25. Fry the meat on all sides for about 2 minutes until golden brown.
26. 26. Add 1 tablespoon of butter to the pan.
27. 27. Reduce the heat and cover the pan.
28. 28. Cook the chicken fillets for another 5 to 6 minutes.
29. 29. Remove the pan from the stove.
30. 30. Let the fillets rest covered before serving.
31. 31. Rinse the mint and dry it well.
32. 32. Pluck the mint leaves from the stems.
33. 33. Finely chop the mint leaves.
34. 34. Rinse the tomatoes.
35. 35. Cut out the green core from the tomato in a wedge shape.
36. 36. Dice the tomatoes finely.
37. 37. Halve the passion fruits.
38. 38. Scoop out the pulp from the shell with a teaspoon.
39. 39. Put the passion fruit, tomatoes, and onions into a bowl.
40. 40. Mix the vegetables with half of the chopped mint.
41. 41. Season the chutney with honey, salt, and pepper.
42. 42. Fluff the cooked rice with a fork.
43. 43. Fold in the remaining chopped mint into the rice.
44. 44. Finally, season the rice with salt.
45. 45. Spread the mint rice onto the plates.
46. 46. Place the chicken breast fillets on the rice.
47. 47. Add the passion fruit tomato chutney.
48. 48. Drizzle the dish with the pan juices.
49. 49. Serve the food immediately.

Nutrition per serving

• kcal: 610
• Protein: 38 g · Fett/Fat: 18 g · Carbs: 75 g