o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a
either you follow the original recipe and leave the chicken breasts
plate; mix to a paste. Brush both sides of chicken
et aside.
Peel the mango and slice the fruit flesh
trips. Wrap center of each mango bundle with 1 prosciutto strip
amb, ginger, garlic and curry paste in medium bowl. Heat remaining
To prepare the mango layer. place mango nectar in a heat proof
Heat oil in skillet over medium heat.
Cook onion for 1-2 minutes or until soft.
Add curry paste and cook, stirring for 1 minute.
Add tomato paste, wine, mango and ginger chutney, lemon juice and water, and cook stirring for 5 minutes.
Allow to cool then process in a food processor with mayonnaise, coriander and cream until combined.
Combine chicken and sauce in a bowl.
Place lettuce on plates and spoon chicken mixture into lettuce.
Top with extra coriander and nuts.
bout a third of the mango in a food blender. Mix
To make the dressing: In a medium bowl, whisk yogurt, chutney and curry paste together.
In a large bowl, toss chicken, mango and scallion together. Chill until required.
When ready to serve, mix dressing and chicken mixture. Season to taste. Arrange 12 lettuce leaves on a platter. Spoon chicken mixture evenly between leaves. Top each with cilantro. Serve with extra chutney.
br>Combine curry powder, tomato paste and chicken stock powder, and
In a sauce pan, heat oil; splitter cumin seeds until dark brown.
Add chilies, garlic, ginger, timur, asafetida, and salt.
Fry for a minute or so.
Add mango chunks, tamarind paste and brown sugar.
Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
Remove from heat and let rest to cool.
Puree the mango mixture into a smooth paste-like mixture.
Put in a sterilized, air tight jar and refrigerate.
Tomatillo Guacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
Combine yogurt and paste in a large bowl. Add chicken, turning to coat. Cover and refrigerate for 1 hour.
For the mango chutney, combine sugar and vinegar in a large saucepan on low heat. Stir until sugar dissolves. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 15-20 mins, until thickened.
Preheat oven to 350\u00b0F. Place chicken on a wire rack over a large roasting tin. Bake for 30-35 mins until cooked through. Serve with mango chutney.
For the mango chutney, heat oil in a
Dice the mango into about 1-2\" cubes.
Make a paste of
up chopped cilantro and curry paste to liquid in bowl, and
Peel the mango with knife (good result with
n water until paste-like. Add curry paste to onion mixture.