California avocado chutney with chicken curry recipe
California Avocado Chutney With Chicken Curry Recipe
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Recipe intro
This California avocado chutney with chicken curry recipe is a delightful fusion of flavors that combines the creaminess of ripe avocados with the boldness of aromatic spices. The chutney adds a refreshing and tangy twist to the classic chicken curry, making it a perfect dish for those who enjoy a balance of heat and coolness. The creamy avocado complements the tender chicken, creating a harmonious blend of textures. This recipe is not only delicious but also packed with nutrients, as avocados are known for their health benefits.Keywords: California avocado chutney, chicken curry, fusion flavors, refreshing twist, nutrient-rich.
California avocado chutney with chicken curry recipe details
Ingredients1. Chicken breasts halves (6)
2. mango chutney (3tbsp)
3. California avocados (2medium)
4. fresh avocado chutney
5. white rice (6steamed)
6. coconut milk (6oz low fat)
7. curry powder (1tbsp)
8. olive oil (1tbsp)
9. onions (2)
10. baby carrots (12)
11. white wine (4 oz.)
Method of preparation
1. First heat the oven to 350 degrees. Place the chicken breasts in oven and bake them covered for about 30 minutes until the chicken gets half cooked. Now take off the shin and throw it.
2. Take a pan, heat olive oil in it and then saute the sliced onions in it until they get golden in color. Now add half cooked chicken, carrots, curry powder and white wine in it.
3. Reduce the heat to low, cover the pan and keep it to simmer for about 30 minutes. Add coconut milk in it and mix it well. Take off the pan from heat and then serve it hot over steamed rice.
Method of preparation
1. First heat the oven to 350 degrees. Place the chicken breasts in oven and bake them covered for about 30 minutes until the chicken gets half cooked. Now take off the shin and throw it.
2. Take a pan, heat olive oil in it and then saute the sliced onions in it until they get golden in color. Now add half cooked chicken, carrots, curry powder and white wine in it.
3. Reduce the heat to low, cover the pan and keep it to simmer for about 30 minutes. Add coconut milk in it and mix it well. Take off the pan from heat and then serve it hot over steamed rice.
Method of preparation of chutney Ingredients
1. Peel and cut the avocados and then mix them in mango chutney. Serve on side of dish.
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