Ingredients for 4 people:
1 onion
1 walnut-sized piece of ginger bulb
3 carrots
2 tomatoes
3 tbsp brown sugar
80 ml light balsamic vinegar
150 ml orange juice
Salt, pepper, curry
4 chicken fillets (approx. 150 g each)
a few squirts of lime juice
2 stalks red basil
Also:
a few sprigs of rosemary, if desired
Preparation:
1. Peel the onion, ginger and carrots. Cut the carrots into fine strips. Clean, wash and quarter the tomatoes. Remove the inside of the tomatoes and cut the flesh into strips. Finely chop the onion and ginger.
2. Lightly caramelise the sugar in a saucepan. Deglaze with vinegar and orange juice. Add the onion, ginger, carrots and tomatoes. Cover and simmer for approx. 12 minutes. Season with salt, pepper and curry and leave to cool.
3. Wash the meat, pat dry and cut into small cubes. Place tightly either on skewers or firm rosemary stems.
4. Cook on the hot grill for approx. 3 minutes, turning. Season with salt, pepper and season with salt, pepper and a little lime juice. Wash the basil, cut the leaves into fine strips and stir into the chutney.
Preparation time approx. 40 minutes
Nutritional values per portion approx.:
Calories: 205
joules: 859
Protein: 28,6 g
Fat: 1,8 g
Carbohydrates: 17.5 g
(FoodCentrale by ddp images)
