Mango-Curry Chicken Breasts
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
2-3
ingredients
- 4 boneless skinless chicken breast halves (approx 120g or 4oz)
- 2 tablespoons mango-pineapple preserves (no sugar added variety)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- 1⁄2 teaspoon ground turmeric
- 2 tablespoons lemon juice
- ground black pepper
- 3 -5 drops sesame oil
directions
- Mix all ingredients except the chicken breasts in a small non-reactive bowl.
- Stir until sugar is dissolved.
- Place chicken breasts in a small ziploc bag, pour the marinade into the bag.
- Marinate meat in the fridge for approx 2 hours.
- Heat a lightly oiled skillet (medium hot).
- Pan-fry the chicken breasts for about 5 minutes per side, until chicken is no longer pink.
- Brush chicken with marinade a few times before turning (turn only once).
- Serve immediately.
- May substitute honey for the brown sugar, if you prefer a honeyed chicken.
- You may also grill the chicken over medium hot coals, basting often with leftover marinade.
- If desired, you can make a sauce using the marinade- simmer gently with a bit of cornstarch to thicken.
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Reviews
-
I wish I could give this recipe 6 stars! I could not find the Mango-Pineapple preserves either, so instead I pureed a can of Dole tropical fruit with fresh mango slices. It did the job quite well! I marinated it for about 6 hours. The taste though was out of this world. I never thought it, but the mango compliments the curry perfectly! The biggest compliment though was that my picky eaters (3 and 4) ate an entire chicken breast between the two of them! Victory!
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This chicken was delicious! I had a hard time finding Mango-pineapple preserves, so I used some I found at Cost plus called three fruit preserves. It had mango, pineapple and passion fruit. It was very good. The chicken was moist and had a very good flavor. I think next time I will marinate overnight and see if it intensifies the flavor a bit. It did take a bit longer to cook than was written. I will probably pound the breasts slightly next time. I served with steamed broccoli, coconut rice #79436, and fresh cantalope. Yum! Definately a keeper.
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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