Twice recently recipes from Cooking Light made the cut for one of our weekly meals. Last time it was a flatbread pizza that made for an easy summer dinner, and from the same issue. This time I made it for lunch on of the days I work from home. With Margot working in Manchester now she can come home for lunch. Something a little on the gourmet side made by her personal chef is pretty compelling I would imagine!
The recipe for Curry Chicken Wraps with Nectarine Chutney can be found on page 128 of the June 2011 issue of Cooking Light or online here.
( The chutney would be good in many other ways! )
We prepared it similarly, although I had chicken thigh filets, skipped the cucumber and used some romaine lettuce we already had on had in place of the arugula. We assembled the sandwiches on whole wheat pita breads which are a little most substantial than the recommended flatbreads, which is a good thing. The chutney can be a bit messy.
The curried chicken was set to marinate 24 hours ahead and ultimately it was some of the best curried chicken I have ever had. The flavor was pronounced, but not overwhelming and the meat stayed nice and moist through the cooking.
The combination of flavors between the chicken and chutney was fantastic. It tasted like something you might get at an ethnic take out joint. I was pretty proud of my execution and will gladly make these again!
Pairing note: I took two 2010 bottles of our own for a test drive with these, a Viognier and a Sauvignon Blanc. Both wines are challenge to drink so no good pairing can be suggested from experience.
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