Chicken with Plum Chutney

Name: Chicken with Plum Chutney
Prep time: 15 min
Total time: 35 min
Ingredients: 4 (6 to 8 ounces each) boneless skinless chicken breast halves; Coarse salt and ground pepper; 2 tablespoons olive oil; 0.5 medium red onion, chopped; 0.5 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped; 4 red plums, (about 1 pound), halved, pitted, and cut into ½-inch pieces; 0.333 cup packed light-brown sugar; 2 tablespoons cider vinegar; 0.75 teaspoon curry powder; 0.25 teaspoon ground ginger

3.1

(70)

11 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

35 mins

Servings:

4

Our Indian-tinged chutney enlivens simple chicken breasts.

Ingredients

4 (6 to 8 ounces each) boneless skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
½ medium red onion, chopped
½ jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped
4 red plums, (about 1 pound), halved, pitted, and cut into ½-inch pieces
⅓ cup packed light-brown sugar
2 tablespoons cider vinegar
¾ teaspoon curry powder
¼ teaspoon ground ginger

Directions

Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

Cook's Notes

In addition to being high in vitamin C and fiber, plums pack potent antioxidants, which may help protect against heart disease and cancer.