California Avocado Chutney with Chicken Curry

California Avocado Chutney with Chicken Curry Recipe - Delicious Fusion of Flavors

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

California Avocado Chutney with Chicken Curry is a delicious and flavorful dish that combines the creamy texture of avocados with the bold flavors of curry and mango chutney. This recipe is perfect for a special dinner or a casual weeknight meal.

History

This recipe is a fusion of California and Indian flavors, combining the creamy avocados that are abundant in California with the aromatic spices of traditional Indian curry. The addition of mango chutney adds a sweet and tangy element to the dish, creating a perfect balance of flavors.

Ingredients

2 onions
1 tbsp olive oil
6 chicken breast Halves
4 oz (113 g) white wine
12 baby carrots
1 tbsp curry powder
6 oz (170 g) Low-fat coconut milk
6 Steamed white rice
Fresh avocado chutney
2 Medium california avocados
3 tbsp mango chutney

How to prepare

Preheat the oven to 350°F (177°C).
Bake the chicken breasts covered for 30 minutes or until they are half cooked.
Remove and discard the skin.
In a skillet, sauté diced onions in olive oil for 10 minutes or until they turn golden.
Add the chicken breasts, white wine, curry powder, and carrots to the skillet.
Lower the heat, cover the skillet, and simmer for 30 minutes.
Stir in the coconut milk and remove from heat just before serving.
Serve the chicken over steamed white rice.
For the chutney preparation:
Peel and dice the avocados, then fold them into the mango chutney.
Serve the chutney on the side.

Variations

Substitute the chicken breasts with tofu for a vegetarian version of this dish.
Add diced bell peppers and zucchini to the curry sauce for extra vegetables.
Use different types of chutney, such as tamarind or mint, for a unique flavor twist.

Cooking Tips & Tricks

Make sure to bake the chicken breasts covered to keep them moist and tender.

- Sautéing the onions until they are golden will add depth of flavor to the dish.

- Be sure to simmer the chicken in the curry sauce for at least 30 minutes to allow the flavors to meld together.

- Folding the diced avocados into the mango chutney at the last minute will ensure that the avocados stay fresh and creamy.

Serving Suggestions

Serve California Avocado Chutney with Chicken Curry with a side of steamed white rice and a fresh green salad for a complete meal.

Cooking Techniques

Baking the chicken breasts covered will keep them moist and tender.

- Sautéing the onions until golden will add depth of flavor to the dish.

- Simmering the chicken in the curry sauce will allow the flavors to meld together.

Ingredient Substitutions

Use boneless, skinless chicken thighs instead of chicken breasts.

- Substitute canned coconut milk for low-fat coconut milk for a lighter version of the dish.

- Use store-bought mango chutney if you don't have time to make your own.

Make Ahead Tips

You can prepare the chutney and curry sauce ahead of time and store them in the refrigerator until ready to serve. Simply reheat the curry sauce and fold in the avocados just before serving.

Presentation Ideas

Serve California Avocado Chutney with Chicken Curry in individual bowls with a dollop of chutney on top for a beautiful presentation. Garnish with fresh cilantro leaves for a pop of color.

Pairing Recommendations

Pair California Avocado Chutney with Chicken Curry with a crisp white wine, such as Sauvignon Blanc, or a light beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of California Avocado Chutney with Chicken Curry in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of California Avocado Chutney with Chicken Curry contains approximately 400 calories.

Carbohydrates

Each serving of California Avocado Chutney with Chicken Curry contains approximately 45 grams of carbohydrates.

Fats

Each serving of California Avocado Chutney with Chicken Curry contains approximately 15 grams of fats.

Proteins

Each serving of California Avocado Chutney with Chicken Curry contains approximately 30 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and folate from the avocados and mango chutney.

Alergens

This recipe contains tree nuts (avocados) and may contain traces of other allergens such as mangoes.

Summary

California Avocado Chutney with Chicken Curry is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer afternoon, and I was visiting my friend Sarah in California. We spent the day exploring farmers markets and tasting delicious foods from different cultures. As the sun began to set, we decided to make dinner together.

Sarah suggested we make her famous California Avocado Chutney with Chicken Curry. She explained that this recipe was passed down to her from her grandmother, who learned it from a friend during a trip to India many years ago. I was intrigued by the combination of flavors and couldn't wait to learn how to make it.

We gathered all the ingredients we needed: ripe avocados, fresh cilantro, spicy green chilies, tangy limes, and fragrant curry powder. Sarah showed me how to prepare the chutney first, combining all the ingredients in a blender and pulsing until smooth. The vibrant green color and creamy texture of the chutney were truly mesmerizing.

Next, we moved on to the chicken curry. Sarah taught me how to marinate the chicken in a mixture of yogurt, ginger, garlic, and spices, letting it sit for a few hours to absorb all the delicious flavors. Then, we cooked the marinated chicken in a rich curry sauce made with tomatoes, onions, and a blend of aromatic spices.

As the chutney simmered on the stove and the curry filled the kitchen with its tantalizing aroma, Sarah shared stories of her grandmother's adventures in India and the many recipes she brought back with her. I listened intently, soaking up every detail and savoring the connection between food and memories.

When the chutney and curry were ready, we plated them together, garnishing the dishes with fresh cilantro and a squeeze of lime. The vibrant colors and enticing smells made my mouth water, and I couldn't wait to taste the fruits of our labor.

The first bite was a revelation. The creamy avocado chutney paired perfectly with the tender, flavorful chicken curry. The spicy, tangy, and savory flavors danced on my tongue, creating a symphony of tastes that delighted my senses.

As I savored each mouthful, I felt a deep sense of gratitude for Sarah and her grandmother, who had passed down this incredible recipe through generations. It was more than just a dish – it was a piece of history, a story told through food, a bridge between cultures and continents.

Since that day, I have made California Avocado Chutney with Chicken Curry many times, sharing it with friends and family and adding my own twist to the recipe. But the memory of that summer afternoon in California, learning from Sarah and honoring her grandmother's legacy, will always hold a special place in my heart. And every time I make this dish, I am reminded of the power of food to bring people together, to create connections that transcend time and distance.