Melon salad with curried chicken

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6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (19)

30.00 ml oil
1.00 onion — coarsely chopped
1.00 garlic — cloves, crushed
2.00 ml cayenne pepper
20.00 ml curry powder — mild
5.00 ml coriander — ground
5.00 ml cumin — ground
65.00 ml chutney
1.00 lemon — zest and juice
450.00 ml yoghurt — plain
300.00 ml mayonnaise
sea salt and freshly ground black pepper
6.00 chicken breast fillets — skinned, deboned
150.00 ml cream — thick
1.00 melon — chopped
700.00 g tomatoes — ripe, seeded and cut into chunks
fresh coriander — and cayenne pepper
freshly ground black pepper — to garnish
lemon — cut into wedges
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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.



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