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Calcutta  Chicken with Apple Pepper Relish
Edwina Gadsby
Brunswick,  GA

4

Boneless, skinless, split chicken  breasts

2

Tbsp vegetable oil

1/4

cup frozen apple juice concentrate, thawed

1

tsp minced garlic

1

tsp minced fresh ginger 

 

or

1/2

tsp ground ginger

1/2

tsp ground  cumin

 

 

Sauce:

1

cup plain low fat  yogurt

1/2

cup mango chutney, chopped

2

tsp lemon juice

2

tsp curry  powder

 

 

Apple-Pepper Relish:

1

cup finely chopped tart green apple, unpeeled

1/3

cup finely chopped red bell pepper

1/3

cup finely  chopped red onion

2

tsp finely chopped mint  leaves

1

Tbsp each lemon juice and honey

1

Tbsp each lemon juice and honey

 

Place  chicken in shallow non-metallic dish. Combine oil, apple  juice, garlic, ginger, and cumin in a 1-cup measure and  pour over chicken. Cover and refrigerate 20 minutes,  turning once.

To make sauce, place yogurt, chutney, and lemon juice  in a small bowl. Stir to combine and set aside. Place  curry powder in a small, dry skillet over medium heat.  Toast curry powder just until fragrant, about 1 minute.  Add toasted curry powder to yogurt mixture and stir to  combine. Cover and refrigerate until serving time.

To make relish, place apple, red pepper, onion, mint,  lemon juice and honey in a small bowl. Stir to combine  and set aside.
Remove chicken from marinade, discarding marinade, and place in a large non-stick skillet. Cook over medium heat until lightly browned and no longer pink inside, about 10 to 12 minutes. Remove chicken to a serving platter, top each piece with relish and spoon a small amount of sauce over top. Pass remaining sauce separately.

4  servings.