Chutney chicken breast with kashmiri pilaf

Chutney chicken breast with kashmiri pilaf



1.In a medium saucepan, heat oil; cook onion, garlic and mustard seeds, stirring, until onion softens and seeds pop. Add remaining spices; cook, stirring, until fragrant.
2.Add rice; stir to coat in spices. Add stock; bring to a boil. Reduce heat, simmer, uncovered, until rice is just tender. Stir in coriander; keep warm.
3.Meanwhile, in a small saucepan, cook chutney and the water, stirring, until heated through.
4.Cook chicken, brushing all over with chutney mixture, on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through. Cut into thick slices.
5.Serve chutney chicken with pilaf.

Mango chutney will burn if the grill or barbecue is too hot.


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