I served this with the spicy mango chutney and it was a big it at the house. Marc is always appreciative of my cooking but doesn’t always comment on it. He gave this recipe a Marine Corps “Out-effing-standing” . I think that is as high in the USMC rating system as anything can get that isn’t directly related to Chesty Puller, or a bulldog.
The chicken comes out very flavorful and tender. The flavors are exotic enough to be impressive but, and here is the best thing of all, you can have it totally finished in 45 minutes. Serve it with brown rice and melon wedges for a complete, simple, and yet exotic meal.
This is based on a recipe in the Culinary Institute of American Cookbook.
- 8 chicken breast halves, boneless
- 1 lemon
- salt and pepper to taste
- 2 tsp curry powder
- 2 tbs olive oil
- 2 cups onion, chopped
- 2 cloves garlic, chopped
- 1 cup chicken broth
- 1 can cooked garbanzo beans (chickpeas)
- 1 bunch cilantro chopped
- 1/2 cup coconut for garnish
- Season the chicken with salt, pepper, and about 1 tsp of the curry powder.
- Cut lemon in half and squeeze the juice from half the lemon over the chicken. Slice the rest of the lemon and set aside.
- Heat oil in a skillet. Brown chicken on both sides until golden brown, about two minutes per side.
- Add onion, garlic,chicken broth, sliced lemon, and curry. Cover and cook about 15 minutes or until chicken is tender.
- Stir in garbanzos.
- Lay chicken on the plate, spoon juice and garbanzos over it. Add a spoon of the mango chutney, sprinkle with cilantro and coconut, and serve.