Melon salad with curried chicken

Recipe from: 1/21/1999 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • 30
    ml
    oil
  • 1
    large onion, coarsely chopped
  • 1
    clove garlic, crushed
  • 2
    ml
    cayenne pepper
  • 20
    ml
    mild curry powder
  • 5
    ml
    ground coriander
  • 5
    ml
    ground cumin (jeera)
  • 65
    ml
    chutney
  • 1
    grated rind and juice of a lemon
  • 450
    ml
    plain yoghurt
  • 300
    ml
    mayonnaise
  • salt and freshly ground black pepper
  • 6
    skinned chicken breasts, deboned
  • 150
    ml
    thick cream
  • 1
    melon, skinned and cut into chunks
  • 700
    g
    ripe tomatoes, seeded and cut into chunks (optional)
  • fresh coriander leaves and cayenne
  • pepper for garnishing (optional)
  • lemon wedges
 

Method

 
Heat the oil in a pan and fry the onion and garlic over medium heat until golden (about 10 minutes). Add the spices and stir-fry for another 2-3 minutes. Remove from the heat. Add the chutney, and lemon rind and juice. Allow to cool. Blend the yoghurt and mayonnaise and stir in the onion mixture. Season generously with salt and pepper. Spoon a third of the sauce onto flat plate and roll the chicken breasts in the mixture, coating them well. Cover and marinate in the fridge overnight or for at least 6 hours. Whip the cream until thick and fold in the remaining curry sauce, cover and chill until needed. Preheat the oven to 200 ºC and grill the chicken breasts for about 15 minutes until done but not dry. Cool, cut into strips and mix with the creamy curry sauce. Arrange the melon and tomato chunks on a serving platter or six individual plates. Spoon the chicken on top and garnish with fresh coriander leaves (dhania) and a pinch of cayenne pepper if preferred. Serve with lemon wedges. Serves 6.
 

Read more on: poultry  |  grill
 

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