Chutney chicken breast with kashmiri pilaf

  • 30 mins cooking
  • Serves 4
  • Print


Chutney chicken breast with kashmiri pilaf
  • 1 tablespoon vegetable oil
  • 1 small brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon black mustard seeds
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 1/2 cup (300 grams) long-grain white rice
  • 3 cup (750 millilitres) chicken stock
  • 2 tablespoon coarsely chopped fresh coriander
  • 1/3 cup (80 grams) mango chutney
  • 2 tablespoon water
  • 4 breast fillets


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.

More From Women's Weekly Food