South Asian Chicken with Tomato Ginger Chutney

Recipe By: Calphalon Team  -  Originally Published: 11/23/2010


Tangy and slightly sweet with a definite ginger kick, this chicken is quick, delicious and healthy.

  • Servings: Serves 4-6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Entrée


For the chicken:

4 skinless, boneless chicken breasts (about 1 1/2 lbs.)

1 tsp. turmeric

sea salt and freshly ground black pepper

2 Tbsp. extra-virgin olive oil

For the tomato chutney:

1 Tbsp. whole wheat flour

2 28-oz. cans fire roasted diced tomatoes

1/2 c. ginger (or orange) preserves

2 Tbsp. unseasoned rice vinegar

1 tsp. turmeric

1 Tbsp. fresh ginger, grated

1 large orange, zested and juiced (3 - 4 Tbsp. of juice)

1 clove garlic, grated

2 Tbsp. fresh cilantro, chopped and divided

2 Tbsp. fresh mint, chopped and divided

1/2 tsp. crushed red pepper flakes

sea salt and freshly ground black pepper 


Cut each chicken breast in half horizontally.  Sprinkle with turmeric, salt and pepper. 

Heat the oil in a nonstick skillet over medium-high heat until rim is hot to the touch. 

Add the chicken and sauté about 2 minutes per side or until golden brown.  Depending on the size of your skillet, you may need to sauté the chicken in two batches. 

Remove from the skillet and set aside.

To prepare the chutney, whisk the flour into a skillet over medium heat.  Stir in the tomatoes, ginger preserves, vinegar, turmeric, ginger, orange juice, zest, garlic, 1 Tbsp. cilantro, 1 Tbsp. mint and red pepper into the skillet. 

Simmer and stir until thickened and bubbly, about 4 - 5 minutes.  Season with salt and pepper to taste.

Return the chicken to the skillet, turning to coat.  Simmer for an additional 4 - 6 minutes until the chicken is done. 

Serve on top of cooked brown rice and garnish with remaining cilantro and mint.​