Lemongrass and Curry Chicken Breasts with Tropical Salsa
- prep time:
- 30 minutes
- cook time:
- 15 minutes
- total time:
- 1 hour
- other time:
- 1+ hours for marinade
Jeanne
ingredients
- For the Salsa:
- 3/4 cup finely diced ripe mango
- 1/2 cup finely diced ripe papaya
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced seedless cucumber
- 1/2 cup finely diced red onion
- 1 tablespoon finely chopped mint
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- For the Chicken:
- 2 stalks lemongrass
- 1-inch piece fresh ginger, peeled and thinly sliced
- 1 tablespoon curry powder
- 2 tablespoons peanut oil
- 1 tablespoon soy sauce
- juice of 1 lime
- 4 boneless chicken breast halves, skin on
directions
- 1
For the Salsa:
- 2
In a medium bowl, combine all of the ingredients. Cover and refrigerate for at least 30 minutes or as long as 8 hours.
- 3
Bring to room temperature before serving.
- 4
For the Chicken:
- 5
Cut away and discard any hard, dried parts of the lemongrass. Cut crosswise into 1/8 inch thick slices. In a food processor combine the lemongrass, ginger, curry powder, and peanut oil. Puree until smooth.
- 6
In a medium saucepan over medium-high heat, cook the pureed mixture until the aroma is apparent, about 5 minutes.
- 7
Mix in the soy sauce, lime juice, and 1/4 cup water.
- 8
Allow to cool to room temperature.
- 9
Put the chicken breasts in a large bowl. Cover with the cooled pureed mixture. Toss to coat thoroughly. Cover and refrigerate for at least 1 hour or as long a 8 hours.
- 10
Lightly brush the cooking grate with peanut 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 to 12 minutes.
- 11
Serve the chicken breasts warm with the tropical salsa.
notes
This salsa is also good on fish, especially halibut.
Source: Jeanne
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