Chicken Breast with Curry (Caril)

Name: Chicken Breast with Curry (Caril)
Yield: 4
Ingredients: 1 cup of finely sliced carrots; 1 cup of finely sliced zucchini; 4 tablespoons of water; 2 chicken breasts, skinless and boneless, cut in half (150g each); to taste salt and black pepper; 1/2 cup of mango chutney (can be bought ready-made); 2 tablespoons of butter; 1 tablespoon of curry powder; 1/4 cup of unsalted almonds; 1 tablespoon of shredded coconut

1
1 cup of finely sliced carrots
2
1 cup of finely sliced zucchini
3
4 tablespoons of water
4
2 chicken breasts, skinless and boneless, cut in half (150g each)
5
to taste salt and black pepper
6
1/2 cup of mango chutney (can be bought ready-made)
7
2 tablespoons of butter
8
1 tablespoon of curry powder
9
1/4 cup of unsalted almonds
10
1 tablespoon of shredded coconut

Ingredients

1
1 cup of finely sliced carrots
2
1 cup of finely sliced zucchini
3
4 tablespoons of water
4
2 chicken breasts, skinless and boneless, cut in half (150g each)
5
to taste salt and black pepper
6
1/2 cup of mango chutney (can be bought ready-made)
7
2 tablespoons of butter
8
1 tablespoon of curry powder
9
1/4 cup of unsalted almonds
10
1 tablespoon of shredded coconut

Directions

1
Preheat the oven to 250°C
2
Cut 4 sheets of aluminum foil, 35 x 30 cm each
3
Lightly grease half of each sheet
4
Place 1/4 cup of carrots and zucchini on the greased side of each chicken breast
5
Brush with 1 tablespoon of cold water
6
Place one-half of a chicken breast over the vegetables
7
Season with salt and black pepper
8
Mix together the mango chutney, butter, and curry powder in a small bowl
9
Spread over the chicken
10
Sprinkle with almonds and coconut
11
Fold the foil tightly
12
Place the packets in the hot oven for 2 minutes
13
Place the "packages" in the hot oven for 10 minutes
14
Serve immediately
15
Serves 4 people.