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    You are in: Home / Recipes / Chicken Tandoori With Passionfruit and Apricot Chutney Recipe
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    Chicken Tandoori With Passionfruit and Apricot Chutney

    Chicken Tandoori With Passionfruit and Apricot Chutney. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    10 mins

    2 hrs 30 mins

    mickeydownunder's Note:

    Saved from local paper, yes, TRUE! When first saw, it JUMPED out at me too! THEN I made it, entertaining one night, Compliments galore after each and every bite! Varied original recipe, as I do, HOPE you will take pleasure in making it too!

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    Units: US | Metric


    1. 1
      Mix Yogurt, Tandoori Paste, Ginger and Garlic in a bowl.
    2. 2
      Marinade Chicken Breasts for a MINIMUM of 2 hours or overnight.
    3. 3
      Heat oven to 180 degrees C and bake for 15-18 minutes.
    4. 4
      ***NOTE:Remove any excess marinade before baking or it will burn!
    5. 5
    6. 6
      Combine Dice Apricots (I like them finely diced) with Passionfruit Pulp and ADD 2 Tablespoons of Fruit Chutney.
    7. 7
      Mix well.
    8. 8
      Drizzle Chutney Sauce over chicken and ENJOY!

    Ratings & Reviews:

    • on July 05, 2008


      Excellent!!! I served this over saffron and spiced rice and it was the perfect accompaniment. This has wonderful flavours that are different but taste sooo goood together. I did not know what to expect from this, it sounded good, a little unusual, but the end result is outstanding and all I got was yum, this is so good mum. Actually it started right from the point of cooking with "what are we having for dinner it smells awesome." A great recipe and one we will look forward to again real soon.

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    • on March 17, 2011


      I doubled this recipe to feed 10 which was plenty plus we had leftovers and lunches made. I found that the sauce Should have been halved there was so much sauce leftover its ridiculous. I did put it on the side so people can add sauce if they choose to and everybody did as far as I know but there's a whole bowl full still in the refrigerator. And also the amount of Tandori paste needed is a little more than you should have to use, There was heaps still left in the marinater which was a bit of a waste. Also the chicken needed to be cooked probably a further 15 minutes than stated and turned out perfectly cooked! But apart from these minor things everybody loved this dish! I served this with 'Simple but Amazing! Saffron Risotto' TY Mickey

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    • on May 21, 2008


      Don't know how this recipe made it so long without someone else making it, but let me tell you ~ You're missing out! This chicken dish, from my point of view, IS different & it's WONDERFUL TASTING! With recipes like this I need to follow right down the line, otherwise I don't know what it should taste like when finished! I did use some of my own Raisin Peach Chutney for the fruit chutney! Thanks so much for sharing this great taste treat! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Tandoori With Passionfruit and Apricot Chutney

    Serving Size: 1 (228 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 421.7
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 5.6 g
    Cholesterol 102.5 mg
    Sodium 156.1 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 11.4 g
    Sugars 16.0 g
    Protein 35.9 g

    The following items or measurements are not included:

    tandoori paste

    fruit chutney

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