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Lemongrass And Curry Chicken Breasts With

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Ingredients

Adjust Servings:
3/4 cup mango, finely diced
1/2 cup papaya, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup seedless cucumber, finely diced
1/2 cup red onion, finely diced
1 tablespoon mint, finely minced
1 teaspoon jalapeno, seeded and finely chopped (or more to taste)
2 tablespoons lime juice, fresh
1/2 teaspoon kosher salt
2 stalks lemongrass
1 inch ginger, peeled and thinly sliced
1 tablespoon ot chili sauce
1 tablespoon curry powder

Nutritional information

246.4
Calories
126 g
Calories From Fat
14 g
Total Fat
3.2 g
Saturated Fat
46.4 mg
Cholesterol
650.1 mg
Sodium
14.6 g
Carbs
3 g
Dietary Fiber
8.5 g
Sugars
16.9 g
Protein
217g
Serving Size

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Lemongrass And Curry Chicken Breasts With

Features:
    Cuisine:

    It is said that Indonesian food is "aromatically extravagant" because local cooks often fry their spices and other seasonings before putting them on the meats. This extra step releases essential oils and flavors, which are readily apparent in this chicken recipe. From Weber's Art of the Grill, one of my favorite cookbooks! PREP TIME DOESN'T INCLUDE 1 1/2 HOURS MARINATING AND COOLING TIME.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lemongrass and Curry Chicken Breasts With Fresh Tropical Salsa, It is said that Indonesian food is aromatically extravagant because local cooks often fry their spices and other seasonings before putting them on the meats This extra step releases essential oils and flavors, which are readily apparent in this chicken recipe From Weber’s Art of the Grill, one of my favorite cookbooks! PREP TIME DOESN’T INCLUDE 1 1/2 HOURS MARINATING AND COOLING TIME , It is said that Indonesian food is aromatically extravagant because local cooks often fry their spices and other seasonings before putting them on the meats This extra step releases essential oils and flavors, which are readily apparent in this chicken recipe From Weber’s Art of the Grill, one of my favorite cookbooks! PREP TIME DOESN’T INCLUDE 1 1/2 HOURS MARINATING AND COOLING TIME


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    Steps

    1
    Done

    Salsa:

    2
    Done

    in a Medium Bowl, Combine the Mango, Papaya, Bell Pepper, Cucumber, Red Onion, Mint, Jalapeno, Lime Juice and Salt. Cover and Refrigerate For at Least 30 Minutes or as Long as 8 Hours. Bring to Room Temp Before Serving.

    3
    Done

    Chicken:

    4
    Done

    Cut Away Any Hard Parts of the Lemongrass Stalks. Slice Crosswise Into 1/8 Inch Thick Slices. in a Food Processor or Blender, Combine the Lemongrass, Ginger, Chile Sauce, Curry and 2 Tablespoons of the Peanut Oil. Puree Until Smooth.

    5
    Done

    in a Medium Saucepan Over Medium Heat, Cook the Pureed Mixture Until the Aroma Is Apparent, About 5 Minutes. Mix in the Soy Sauce, Lime Juice, and 1/4 Cup Water. Cool to Room Temperature.

    6
    Done

    Place the Chicken in a Large Bowl. Pour the Cooled Puree Mixture Over the Chicken and Toss to Coat Completely. Cover and Refrigerate For at Least 1 Hour, Up to 8 Hours.

    7
    Done

    Lightly Brush the Cooking Grate With Oil. Place the Chicken Breasts, Skin Side Down, Over Indirect Medium Heat. Grill, Turning Once, Until the Meat Is Opaque Throughout and the Juices Run Clear, 10-12 Minutes.

    8
    Done

    Serve the Chicken Breasts Warm With the Tropical Salsa.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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