Ingredients:
4 boneless skinless chicken breast halves ( approx 120g or 4oz)
2 tablespoons mango-pineapple preserves ( no sugar added variety)
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons curry powder
1/2 teaspoon ground turmeric
2 tablespoons lemon juice
ground black pepper
3 -5 drops sesame oil
Directions:
Mix all ingredients except the chicken breasts in a small non-reactive bowl.
Stir until sugar is dissolved.
Place chicken breasts in a small ziploc bag, pour the marinade into the bag.
Marinate meat in the fridge for approx 2 hours.
Heat a lightly oiled skillet (medium hot).
Pan-fry the chicken breasts for about 5 minutes per side, until chicken is no longer pink.
Brush chicken with marinade a few times before turning (turn only once).
Serve immediately.
May substitute honey for the brown sugar, if you prefer a honeyed chicken.
You may also grill the chicken over medium hot coals, basting often with leftover marinade.
If desired, you can make a sauce using the marinade- simmer gently with a bit of cornstarch to thicken.
Servings: 2-3
Time preparation: 120 min.
Time total: 135 min.