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Curry spices and a lightly spicy mango-tomato relish infuse these quick-cooking chicken cutlets. We speed up the process by pounding the cutlets ¼ inch thick. We then seasoned them with garam masala, an aromatic Indian spice blend, before sautéing. The finished cutlets are paired with a mix of mangoes and cherry tomatoes brightened with ginger and jalapeño. If you prefer milder heat, remove the jalapeño seeds before mincing the chili. If you can't find cutlets, prepare your own from boneless, skinless chicken breasts that weigh about 7 ounces each. Remove the tenderloin from the breast using kitchen shears, saving for another use, such as chicken fingers. Use a sharp knife or the shears to trim away any fat. Place on a cutting board and lay a sheet of plastic wrap on top. Use a meat mallet or small, heavy skillet to gently but firmly pound the chicken to the proper thickness. To round out the meal, add steamed rice or a green salad.
12- to 14-ounce ripe mango, peeled, pitted and finely diced (about 1 cup)
01In a small bowl, toss the mango with the honey and 1 tablespoon of the lime juice. Set aside. Season the chicken on both sides with 1½ teaspoons salt and 1½ teaspoons of the garam masala.
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Very good. Easy to prepare. First time I cooked with Garam Marsala. Was worth the $5.99(on sale) at Albertsons. The seasoning on the chicken made it taste good enough to eat solo, without the onion-mango-tomato mixture(which was also very good). I rate this an A.