Chicken with Carrot Chutney

Chicken with Carrot Chutney Recipe from India | Delicious and Flavorful

Region / culture: India | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Chicken with Carrot Chutney is a delicious and flavorful dish that combines tender chicken breast with a sweet and tangy carrot chutney. This recipe is perfect for a family dinner or a special occasion.

History

The origins of Chicken with Carrot Chutney are not well-documented, but chutneys have been a popular condiment in Indian cuisine for centuries. The combination of sweet and savory flavors in this dish is sure to please your taste buds.

Ingredients

1 lb (454 g) carrots, peeled and diced
0.5 cup water
1 small onion, diced
0.5 cup diced celery
0.5 cup diced green bell pepper
0.5 cup diced red bell pepper
0.5 cup raisins
0.5 cup sugar
0.5 cup cider vinegar
3 tbsp all-purpose flour, divided
0.25 tsp dry mustard
0.25 tsp salt
1 tsp curry powder
6 boneless, skinless chicken breast halves (about 2.25 lb (1.02 kg))
2 tbsp olive oil
3 cup hot cooked rice (cooked without salt and fat)

How to prepare

Combine carrots and water in a medium saucepan. Bring to a boil over high heat.
Reduce heat to low, cover, and cook for 10 minutes or until tender. Drain the water from the saucepan.
Add onion, celery, green pepper, red pepper, and raisins.
Stir in sugar, vinegar, 1 tbsp flour, mustard, and salt into the carrot mixture. Cook and stir over medium heat until bubbly.
Reduce heat to low and simmer for 15 minutes or until thickened, stirring frequently.
Mix the remaining 2 tbsp flour and curry; sprinkle over chicken on both sides.
Heat oil in a large skillet over medium heat until hot.
Add chicken and cook for 10 minutes or until brown and no longer pink in the center, turning occasionally. Drain the chicken on paper towels.
Arrange on a serving platter and top each breast half with 2 tbsp carrot chutney.
Serve the remaining chutney in a separate bowl. Serve with hot rice.

Variations

Substitute chicken thighs for chicken breasts for a different flavor and texture.
Add chopped nuts to the carrot chutney for extra crunch.

Cooking Tips & Tricks

Make sure to cook the carrots until they are tender but still slightly firm to maintain their texture in the chutney.

- Be sure to brown the chicken evenly on both sides for a delicious golden crust.

- Adjust the amount of sugar and vinegar in the chutney to suit your taste preferences.

Serving Suggestions

Serve Chicken with Carrot Chutney over hot cooked rice for a complete meal. Add a side of steamed vegetables for extra nutrition.

Cooking Techniques

Boil the carrots until tender before adding them to the chutney.

- Brown the chicken in a skillet before finishing it in the oven for a crispy skin.

Ingredient Substitutions

Use honey or maple syrup instead of sugar in the chutney.

- Substitute white vinegar for cider vinegar if needed.

Make Ahead Tips

The carrot chutney can be made ahead of time and stored in the refrigerator for up to a week. Cook the chicken just before serving for the best flavor and texture.

Presentation Ideas

Arrange the chicken on a platter and top each breast with a spoonful of carrot chutney for an elegant presentation. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Serve Chicken with Carrot Chutney with a side of naan bread or roti for a complete Indian-inspired meal. Pair with a crisp white wine or a fruity beer.

Storage and Reheating Instructions

Store any leftovers 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

Approximately 400 calories per serving

Carbohydrates

Carrots: 12g per serving

Raisins: 22g per serving

Sugar: 25g per serving

Flour: 15g per serving

Rice: 45g per serving

Fats

Olive oil: 14g per serving

Proteins

Chicken breast: 30g per serving

Vitamins and minerals

Carrots are rich in vitamin A, vitamin K, and potassium.

Bell peppers are a good source of vitamin C and vitamin B6.

Raisins provide iron and fiber.

Alergens

This recipe contains gluten from the flour.

Summary

This dish is a good source of protein, vitamins, and minerals, but it is also high in sugar and carbohydrates.

Summary

Chicken with Carrot Chutney is a delicious and nutritious dish that is sure to impress your family and friends. With a perfect balance of sweet and savory flavors, this recipe is a must-try for any food lover. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Chicken with Carrot Chutney. It was many years ago, when I was a young girl living in a small village in India. My grandmother, who was an amazing cook, had just returned from a trip to a neighboring village where she had learned this recipe from a local woman.

As soon as she walked through the door, I could smell the tantalizing aromas of spices and herbs wafting from the pot she was carrying. I remember being mesmerized by the vibrant colors of the dish - the golden brown chicken, the bright orange chutney, and the sprinkling of fresh green cilantro on top.

My grandmother noticed my fascination and smiled, beckoning me over to where she was working in the kitchen. She explained that she had learned this recipe for Chicken with Carrot Chutney from a kind woman in the village she had visited. The woman had generously shared her family recipe, and my grandmother couldn't wait to recreate it for our own family.

I watched intently as my grandmother expertly seasoned the chicken with a blend of spices - turmeric, cumin, coriander, and garam masala. She then seared the chicken in a hot pan until it was golden brown and crispy on the outside. The kitchen filled with the rich, savory scent of the cooking meat, making my stomach growl in anticipation.

Next, my grandmother diced a mountain of fresh carrots and onions, tossing them into a pot with some mustard seeds, ginger, garlic, and a splash of vinegar. She let the mixture simmer and bubble away, the sweet and tangy aroma of the chutney filling the room.

I remember being amazed at how effortlessly my grandmother moved around the kitchen, her hands deftly chopping, stirring, and seasoning with the precision of a master chef. She had learned so much from her own mother and grandmothers, who had passed down their culinary knowledge through generations.

Finally, after what felt like hours of waiting, the dish was ready. My grandmother plated the Chicken with Carrot Chutney, garnishing it with a sprinkle of fresh cilantro and a squeeze of lime juice. The vibrant colors and delicious smells made my mouth water, and I couldn't wait to dig in.

As we sat down to eat, my grandmother shared stories of her own childhood, growing up in a small village much like the one we lived in now. She spoke of the traditions and customs of her ancestors, and how food had always been at the center of their lives.

I listened intently, savoring every bite of the delicious meal in front of me. The tender chicken, coated in a fragrant spice blend, paired perfectly with the sweet and tangy carrot chutney. The flavors danced on my tongue, each bite a symphony of taste sensations.

That day, I learned more than just a new recipe - I learned the importance of tradition, family, and the joy of sharing a meal with loved ones. My grandmother's passion for cooking and her dedication to preserving our cultural heritage inspired me to carry on her legacy in my own kitchen.

To this day, whenever I make Chicken with Carrot Chutney, I think back to that moment in my grandmother's kitchen, surrounded by the sights, smells, and sounds of her culinary magic. I am grateful for the lessons she taught me and the memories we shared through the food we cooked together. And I know that as long as I keep cooking and sharing these recipes, her spirit will always be with me, guiding me on my own culinary journey.