Ingredients

The following ingredients have 4 Servings
  • 1 Lime
  • 2 garlic cloves
  • 1 pc fresh ginger (about 12 grams)
  • 12 ozs Yogurt (low-fat)
  • salt
  • freshly ground peppers
  • 1 tsp red Curry paste
  • 2 tsps mild Curry powder
  • 4 Chicken breasts (each about 6 ounces)
  • 1 large ripe Mango
  • 1 bunch scallions
  • 2 tsps honey
  • 1 Tbsp White vinegar
  • 0.5 bunch Lemon balm

Instruction

  • Cut lime in half and squeeze out juice. Peel and chop the garlic and ginger.
  • Add lime juice, garlic, ginger and yogurt to a large sealable container. Stir in curry paste and curry powder and season to taste with salt and pepper.
  • Rinse chicken breasts, pat dry and place in the marinade. Seal the container and refrigerate for 1-2 hours, turning several times as chicken marinates.
  • Rinse mango, wipe dry, cut in half, remove the pit and cut into small cubes.
  • Rinse scallions, shake dry and chop finely. Put mango chunks into a pot and stir in honey and vinegar. Cook over low heat until mangos become tender, about 8-10 minutes.
  • Remove from heat, transfer to a bowl and let cool. Rinse lemon balm, shake dry, pluck leaves and chop finely. Mix with the mango. Season with salt and pepper.
  • Remove the chicken breasts from the marinade and drain well. Grill on a hot grate or in a large aluminum grill pan until chicken is cooked through, about 20 minutes, turning once. Serve with the mango chutney.