Curry Chicken fillets with Chutney and Coconut


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This is not your typical “Kerk bazaar” (Church fete’) Curry and rice recipe, but I’ve tried to adopt a much healthier version for an old classic.

Traditional Curry and Rice, as our  South African folks would tell you consists of Curry Mince / lamb with added vegetables such as carrots, potatoes or peas over a bowl of white long grain rice.  Don’t confuse this curry with your traditional Indian curries, they are two completely different meals.

At any good Church Fete’ you would have the additional trimmings to enrich your (plastic) bowl of curry.

First you have your bowl of sliced bananas mixed with mayonnaise and a tad bit of condensed milk that you would spoon over your curry, more than 2 tablespoons is considered rude as you need to keep in mind that everyone else in line behind you also want some.  If you are brave enough and don’t mind the church aunties giving you a dirty look than go ahead, have another table-spoon!

Secondly comes the Tomato Sambal that normally consists of diced Tomato and onions with a dash of salt and pepper.

Then comes the ever popular Mrs. Balls chutney, one tablespoon is efficient and lastly,  a healthy heaped teaspoon of desiccated coconut is added on top.

My husband and son loves mixing everything together before they eat it, I prefer eating it as is,  in layers.

For the recipe below I’ve used Chicken breast which I’ve  marinated in a Curry yogurt marinade. The white rice is replaced with brown rice for a healthier option and low-fat mayonnaise and low-fat chutney was used.

A great mock recipe that fools the taste buds but still pleases the senses.

Enjoy!

Curry Chicken Fillets

400 g – 500 g Chicken Breasts (sliced in half-length ways)

175 ml plain yogurt

2 tsp curry powder

or alternatively mix your own curry powder

(1 tsp Dahnia and Jeera powder mix, 1 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp ginger powder)

salt and pepper to taste

Cut chicken fillets length ways in half and pound the chicken fillets gently between two sheets of cling film.

Mix the curry, salt and pepper and the yogurt together. Rub the yogurt mix over the chicken breast and pour the rest of the mixture over the chicken in a container and marinate over night or at least 3 hours before cooking.

Grill chicken fillets in a pan with a little olive oil until done. Serve with the following side dishes

Cooked brown rice 

Tomato and Onion Sambal 

Chop 3 firm tomatoes and 1/2 onion , season with salt and black pepper

Banana and mayonnaise 

Slice 2 bananas and mix with 4 tbsp low-fat mayonnaise

Serve Chicken breast with a dollop of Chutney and a teaspoon of desiccated coconut on top besides the side dished on your plate.

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10 thoughts on “Curry Chicken fillets with Chutney and Coconut

            1. And that makes you the luckiest man on planet earth, right!? lol. Well at least do the dog can be sure that he will get food…. Anyhow, enjoy your silent vacation. PS remember to buy milk and bread before your wife gets back and remember to water the plants! And Matthew don’t get too comfy with leaving the toilet seat up OK. 🙂

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