Recipe Curried Chicken with Mango and Cantaloupe Slaw


14 Apr 2015
Local time
12:52 AM
Japan (expat by way of Australia and USA)
1 to 2 limes
1 container plain low-fat yogurt
¾ tsp. curry powder
¼ c. chopped crystallized ginger
1 tsp. salt
¼ tsp. crushed red pepper
4 medium skinless, boneless chicken-breast halves
½ small cantaloupe
1 large mango
½ c. loosely packed fresh cilantro leaves
1 head lettuce
extra lime wedges for garnish

  1. From limes, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, whisk 1 tablespoon lime juice and 1/4 teaspoon lime peel with yogurt, curry powder, 2 tablespoons ginger, 3/4 teaspoon salt, and 1/8 teaspoon crushed red pepper. Add chicken, turning to coat with marinade. Cover and let stand 15 minutes at room temperature or 30 minutes in refrigerator, turning occasionally.
  2. Meanwhile, prepare slaw: In medium bowl, with rubber spatula, gently stir cantaloupe and mango with cilantro, remaining 2 tablespoons ginger, 1 tablespoon lime juice, 1/4 teaspoon lime peel, 1/4 teaspoon salt, and 1/8 teaspoon crushed red pepper; set aside. Makes about 4 cups.
  3. Prepare outdoor grill for covered direct grilling over medium heat.
  4. Grease grill rack. Remove chicken from marinade; discard marinade. Place chicken on hot rack. Cover grill and cook chicken 10 to 12 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once. Transfer chicken to cutting board; cool slightly until easy to handle, then cut into long thin slices.
  5. To serve, arrange lettuce leaves on 4 dinner plates; top with chicken and slaw. Serve with lime wedges if you like.

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