- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 55 mins
- Serves
- 4
Ingredients
- 4
- Value Added Mumbai Chicken Breast
- 900g
- 1 tbsp
- Compliments Canola Oil
- 9g (15 ml)
- ½ cup (2) ½" (1 cm)
- diced Shallots
- 78g (125ml)
- 4 (1 ½ tbsp)
- coarsely chopped Garlic Cloves
- 5g (8ml)
- 1 tsp
- Garam Masala
- 5g (5ml)
- 1 tsp
- Ground Turmeric
- 5g (5ml)
- 3 (2 ½ cups)
- Tomatoes on the Vine, cored and quartered
- 625ml
- 1/2 Cup
- Compliments Chicken Broth
- 125g (125ml)
- 1 tbsp
- Sugar
- 12g (15ml)
- 1 tbsp
- White Wine Vinegar
- 15ml
- 2 (¼ cup)
- thinly sliced Green Onions
- 25g (60 ml)
- ½ tsp
- Salt, divided
- 3g (2ml)
- ½ tsp
- Pepper, divided
- 1g (2ml)
Directions
Step 1
Tomatoes : Preheat your BBQ to medium heat with the lid closed, while heating the oil in a cast iron pan directly on the BBQ at the same time. Add the shallots, cooking until golden and caramelized, approx. 5 min. Stir in the garlic, garam masala and turmeric, cooking until fragrant, about 30 seconds. Add the tomatoes, stir gently cooking for 1-2 min, then stir in the sugar, vinegar and broth, season well. Simmer gently until tomatoes have softened and liquid has reduced and thickened, approx. 15-20 min. Remove from the heat and let cool slightly before serving.
Step 2
Chicken : Meanwhile, lightly season the Mumbai chicken and place on the grill breast side down. Cook for 4-5 min, turn 90o and cook for another 4-5 min. Gently turn the Mumbai chicken breasts over and continue cooking until lightly charred, golden and cooked through to an internal temperature of 165oF (74oC). Approx. 5-10 min longer. Transfer to a clean plate and let rest 5 min before serving.
Step 3
Serve : Slice the chicken breasts thinly on the bias for a nice presentation. Spoon the tomato curry over the chicken, then garnish with finely sliced chives and serve.
Tip
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