Healthy Alternative Recipes
Ginger Curry Grilled Chicken

Ingredients

• 1 tbsp vegetable oil
• 4 cloves garlic, finely chopped 
• 3 tbsp chopped fresh ginger root
• 1½ tbsp curry powder
• ¼ tsp red hot pepper flakes
• ½ tsp allspice
• ½ tsp cinnamon
• 4 leeks or 2 large onions, trimmed and chopped
• 3 potatoes, peeled and cut in 1-inch cubes
• 1 28-oz/796 ml can plum tomatoes, drained and pureed
• 2 cups homemade chicken stock or water
• 2 lb butternut squash peeled and cut in 1-inch cubes
• 3 sweet red peppers, peeled, seeded and cut in 1-inch cm cubes
• 2 cups mango nectar
• 1 tbsp sesame oil
• 1 tbsp Thai hot sweet sauce, or 1 tbsp seasoned rice vinegar and 1/4 tsp hot chili paste
• ½ tsp salt
• 10 boneless, skinless chicken breasts (about 4 lb/2 kg)
• ½ cup Chopped fresh cilantro
• 16 cups cooked couscous or rice
  

Method

1. Heat oil in a large, deep skillet or Dutch oven on medium-high heat. 
2. Add garlic, ginger, curry powder, hot pepper flakes, allspice, cinnamon and leeks. 
3. Cook for a few minutes until tender. Add about ½ cup/125 ml water if ingredients begin to stick or burn. 
4. Cook until water has evaporated.
5. Add potatoes, tomatoes and stock. 
6. Cook for 10 minutes. 
7. Add squash and peppers. (If there is not enough liquid to just cover vegetables, add a bit of water.) 
8. Cook for 10 minutes. 
9. Add mango nectar and cook for 10 to 15 minutes longer, or until vegetables are tender.
10. Meanwhile, in a small bowl, combine sesame oil and hot sweet sauce. Rub into chicken. Season with salt.
11. Grill, broil or pan-fry chicken until barely cooked - about 5 minutes per side.
12. Cut chicken into 2-inch/5 cm chunks.
13. Add chicken to sauce. 
14. Cook for 5 to 10 minutes. 
15. Taste and adjust seasonings if necessary. 
16. Sprinkle with cilantro and serve over couscous
    

Recipe Notes

Makes 6 servings

Home   |  Contact Us