Wednesday, October 13, 2010

Indian Spiced Chicken with Tomato Chutney and Chile-Garlic Roasted Sweet Potatoes

As I've mentioned previously, my husband despises dairy, but mostly cheese. In case you are wondering, he is not lactose intolerant (everyone asks this), he just hates the taste, texture, and smell of dairy. Of course, I love cheese, so this definitely puts a damper on my cooking/eating style. Sadly, I can't make anything Italian, because it almost always contains cheese or milk/cream. I do miss lasagna and stuffed pastas, but I mostly just miss tomato sauce. Oh, how I love Italian dishes with tomato sauce. You may have noticed that I cook a lot of Indian food, which my family really enjoys, so I decided to try a new spin on tomato sauce - tomato chutney. This dinner was a marriage of 2 recipes - one from Cooking Light, and one from allrecipes. Basically, the CL recipe for "Indian Spiced Chicken with Tomato Chutney" looked delicious, but the chutney recipe was full of ingredients that I didn't have on hand. Instead, I searched on allrecipes for a substitute chutney recipe, and I found a very simple one, which didn't call for so many ingredients. The end result was really great (despite the fact that my timing was truly out of whack on this one). The chicken itself is nicely spiced, but very mellow and simple. Once topped with the chutney, however, it was incredibly flavorful - both sweet and salty, with a really subtle, tangy, ginger flavor. As I was eating it, all I could think about, was, "What else can I make with this chutney?!" It was the simplest component of the dish, but definitely a big winner. The Chile-Garlic Sweet Potatoes recipe is from Eating Well, and it is really simple and quite delicious. It also allowed me to use up some leftover taters and butternut squash, and it was a really lovely side dish with the chicken. These 3 recipes came together beautifully, and, served with steamed broccoli, made for a really well rounded, simple Fall meal.

Make this one. It's a keeper. Kevin's rating: 4 BOWLS

Indian Spiced Chicken with Tomato Chutney

1 1/2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced seeded serrano chile
1/4 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup coarsely chopped seeded tomato
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon mustard seeds
1/2 teaspoon salt
**Or, you can make the chutney my way (see below)!

2 teaspoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
Cooking spray

To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.

Prepare grill.

To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.

Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken.

CALORIES 268 (30% from fat); FAT 8.9g (sat 1.9g,mono 4.7g,poly 1.5g); IRON 1.8mg; CHOLESTEROL 108mg; CALCIUM 36mg; CARBOHYDRATE 4.3g; SODIUM 687mg; PROTEIN 40.6g; FIBER 0.9g

Cooking Light, AUGUST 2006

Tomato Chutney
Adapted (a lot) from

* 2 cups chopped tomatoes (Use a can - it's easier!)
* 2 teaspoons ginger (Use the refrigerated prepared kind - easier!)
* 1 teaspoon minced garlic
* 2 tablespoons chopped cilantro (Meh, skip it!)
* 2 teaspoons chili powder
* 1 tablespoon white sugar (I used 2 tsp instead - it was perfect sweetness.)
* salt to taste


1. In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes. I used my immersion blender, to make this smooth, because my fam isn't into super chunky tomato sauce.

Chile-Garlic Roasted Sweet Potatoes

4 servings, about 3/4 cup each | Active Time: 10 minutes | Total Time: 30 minutes

* 1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces (I just used 2 huge sweet pots, and probably 8 ounces of butternut squash - way more than the recipe suggests)
* 4 teaspoons extra-virgin olive oil or canola oil
* 1 tablespoon chile-garlic sauce (see Note)
* 1 tablespoon reduced-sodium soy sauce
* 1/8 teaspoon ground white pepper


1. Position rack in lower third of oven; preheat to 450°F.
2. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture.
3. Spread the potatoes evenly on a rimmed baking sheet.
4. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.


Per serving : 177 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 31 g Carbohydrates; 3 g Protein; 5 g Fiber; 348 mg Sodium; 586 mg Potassium

* Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.

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