Papaya Chutney with Chicken Breast

ESP
ENG

PAPAYA CHUTNEY
WITH CHICKEN
BREAST

4 servings

Medium Difficulty

Papaya

1 kg

8 cups

Vegetable oil

15 ml

1 tbsp

Onion

185 g

1/2 piece

Ginger

3 cm

Chilli

4 pz

4 pieces

Cardamom

1 pz

1 piece

Cinnamon

1/2 stick

Cummin

1 tsp

Sugar

150 g

3/4 cup

White wine vinegar

100 ml

1/2 cup

Garlic

1 clove

Black pepper

10 pz

10 pieces

Chicken breast

800 g

Salt

To taste

Ground pepper

To taste

Rinse the papaya. Peel it and remove the seeds.

Peel onion, garlic and ginger. Cut into small pieces.

In a medium pot, add oil and soute the onion. Incorporate the papaya cut into small pieces, sugar and the rest of the ingredients.

Cook until it boils, then heat over medium or slow heat. Let cook for an hour or until thickens. Then stir in salt to taste. Set aside.

Pour salt and pepper on the chicken breast.

Set a pan over medium – high heat. Add some oil, and let cook the chicken breast on each side.

Cover the chicken breast with chutney and serve.

Set a pan over medium – high heat. Add some oil, and let cook the chicken breast on each side.