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Lemongrass & Curry Chicken Breasts With Fresh Tropical Salsa

Here's how you make Lemongrass & Curry Chicken Breasts With Fresh Tropical Salsa
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  • Servings: 4
  • Prep: 35m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR THE SALSA
  • 3/4 cup mango, finely diced
  • 1/2 cup papaya, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup cucumber, finely diced (seedless)
  • 1/2 cup red onion, finely diced
  • 1 tablespoon minced mint (finely minced)
  • 1 teaspoon jalapeno pepper, chopped (seeded and finely chopped or more to taste)
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • FOR THE CHICKEN
  • 2 lemongrass stalks
  • Fresh ginger (1-inch piece, peeled and thinly sliced)
  • 1 tablespoon hot chili sauce
  • 1 tablespoon curry powder
  • 2 tablespoons oil (peanut oil)
  • 1 tablespoon soy sauce
  • 1 lime, whole (juiced)
  • 4 (1 to 1 1/2 pounds) boneless skin-on chicken breasts
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE SALSA

  • Step 1: In a medium bowl, combine the mango, papaya, bell pepper, cucumber, red onion, mint, jalapeno, lime juice and salt. Cover and refrigerate for at least 30 minutes or as long as 8 hours. Bring to room temp before serving.

  • FOR THE CHICKEN

  • Step 2: Cut away any hard parts of the lemongrass stalks. Slice crosswise into 1/8 inch thick slices. In a food processor or blender, combine the lemongrass, ginger, chile sauce, curry and 2 tablespoons of the peanut oil. Puree until smooth.

  • Step 3: In a medium saucepan over medium heat, cook the pureed mixture until the aroma is apparent, about 5 minutes. Mix in the soy sauce, lime juice, and 1/4 cup water. Cool to room temperature.

  • Step 4: Place the chicken in a large bowl. Pour the cooled puree mixture over the chicken and toss to coat completely. Cover and refrigerate for at least 1 hour, up to 8 hours.

  • Step 5: Lightly brush the cooking grate with oil. Place the chicken breasts, skin side down, over indirect medium heat. Grill, turning once, until the meat is opaque throughout and the juices run clear, 10-12 minutes.

  • Step 6: Serve the chicken breasts warm with the tropical salsa.

Tips & Variations

Don't forget the following tips and variations.
  • BBQ grill

We hope you enjoy this recipe!

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