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Cooking Time 15 minutes
Ingredients (serves 4)
2 teaspoons mild curry powder
2 teaspoons brown sugar
2 garlic cloves, crushed
1/2 teaspoon sea salt
550g chicken tenderloins, trimmed, tendons removed
1 cup chicken stock
1 cup basmati rice, rinsed
1/4 teaspoon saffron threads (see note)
1/2 cup mango chutney
olive oil cooking spray
1/3 cup coriander leaves, to serve
Method
1. Combine curry powder, sugar, garlic and salt in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Preheat a barbecue plate on high heat.
2. Pour stock and 1 cup water into a saucepan. Bring to the boil over high heat. Stir in rice and saffron. Cover. Reduce heat to medium-low. Simmer gently for 10 minutes or until rice has absorbed all the liquid. Remove from heat. Stand, covered, for 5 minutes.
3. Place chutney in a small saucepan. Add 1/4 cup water. Bring to the boil over medium heat. Reduce heat to low and simmer for 5 minutes or until thickened.
4. Lightly spray chicken with oil. Reduce barbecue plate heat to medium. Cook chicken for 2 to 3 minutes each side or until just cooked through. Spoon rice onto plates. Top with chicken. Drizzle with chutney sauce. Top with coriander. Serve.
Notes
Note: Saffron is a Mediterranean spice that adds a golden colour and a mild, bitter flavour to dishes. Available in threads and powder, you can find saffron in the spices section of your supermarket.
Source
Super Food Ideas - October 2005, Page 35
Recipe by Kim Meredith
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