Chicken Curry & Hot Mango Chutney Baguettes
Use Hot Mango Chutney from the Kingdom of Eswatini
Serves 4
Preparation and cooking time 25 minutes
Ingredients:
- 2 large chicken breasts
- ½ stock cube
- Freshly ground pepper
- Medium onion, finely chopped
- ½ chilli, finely chopped (optional)
- 2 tbsp vegetable oil
- 4 baguettes
- 1 jar Eswatini Hot Mango Chutney
What to do:
- Slice the chicken breasts horizontally in half and open them out flat. Place between two layers of greaseproof paper and flatten to about 5mm thick with a meat mallet or rolling pin.
- Put the chicken breast in a shallow bowl and season with the crumbled stock cube and pepper.
- Scatter the finely chopped onion over the chicken and add the chilli (if using) and oil. Toss everything together and cover the dish with Clingfilm. Leave in a cool place to marinade for five minutes (or longer).
- Grill (or barbeque) the chicken until juices run clear (slice if preferred) and serve in a baguette, thickly spread with Hot Mango Chutney.