Mango-Curry Chicken Breasts

Name: Mango-Curry Chicken Breasts
Ingredients: 4 boneless skinless chicken breast halves (approx 120g or 4oz); 2 tablespoons mango-pineapple preserves (no sugar added variety); 1 tablespoon soy sauce; 1 tablespoon brown sugar; 2 teaspoons curry powder; 12 teaspoon ground turmeric; 2 tablespoons lemon juice; ground black pepper; 3 -5 drops sesame oil

9 ingredients

11 steps

Ingredients

4 boneless skinless chicken breast halves (approx 120g or 4oz)
2 tablespoons mango-pineapple preserves (no sugar added variety)
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons curry powder
12 teaspoon ground turmeric
2 tablespoons lemon juice
ground black pepper
3 -5 drops sesame oil

Directions

1

Mix all ingredients except the chicken breasts in a small non-reactive bowl.
2

Stir until sugar is dissolved.
3

Place chicken breasts in a small ziploc bag, pour the marinade into the bag.
4

Marinate meat in the fridge for approx 2 hours.
5

Heat a lightly oiled skillet (medium hot).
6

Pan-fry the chicken breasts for about 5 minutes per side, until chicken is no longer pink.
7

Brush chicken with marinade a few times before turning (turn only once).
8

Serve immediately.
9

May substitute honey for the brown sugar, if you prefer a honeyed chicken.
10

You may also grill the chicken over medium hot coals, basting often with leftover marinade.
11

If desired, you can make a sauce using the marinade- simmer gently with a bit of cornstarch to thicken.