Sesame Chicken with Rice and Chutney Sauce

Name: Sesame Chicken with Rice and Chutney Sauce
Yield: 4 servings
Cuisine: Asian, Indian
Ingredients: 100 g mangos Chutney; 4 chicken fillets; tsp fine salt; Freshly pepper; 60 g sesame seeds; 25 g butter; 4 Unpeeled apples; 500 ml Bernaise sauce; tsp East Indian Curry powder; tsp sea salt; Freshly pepper; 320 g Loose rice Parboiled, e.g. Basmati Rice; 300 g leeks; Mild mango chutney

Delicious chicken with sesame. You can also try replacing the sesame seeds with black sesame seeds.

Ingredients

100 g Mangos Chutney
4 Chicken fillets
tsp Fine salt
Freshly pepper
60 g Sesame seeds
25 g Butter
4 Unpeeled apples
500 ml Bernaise sauce
tsp East Indian Curry powder
tsp Sea salt
Freshly pepper
320 g Loose rice Parboiled, e.g. Basmati Rice
300 g Leeks
Mild mango chutney

Instructions

Step 1

Chop the mango chutney, leaving 1 tablespoon for brushing the meat. Brush the chicken fillets with the mango chutney and sprinkle with salt and pepper. Finally, coat the chicken pieces in sesame seeds.

Step 2

Melt the butter in a pan and fry the chicken fillets on a low heat for approximately 12 minutes until the fillets are cooked - turning them occasionally. Take the pan off the heat and let the chicken pieces rest covered, for approximately 5 minutes.

Step 3

Core and cut each apple into 4 quarters. Dice the apples. Heat the milk sauce in a heavy-based saucepan with the apple pieces, the rest of the mango chutney, curry powder and salt and pepper. Cook the sauce on a low heat, keeping stirring for approximately 2 minutes. Taste.