Indian-Spiced Chicken With Tomato Chutney

• Chutney:
• 1 1/2 teaspoons olive oil
• 1/4 cup chopped shallots
• 1 teaspoon minced seeded serrano chile
• 1/4 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1 cup coarsely chopped seeded tomato
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon mustard seeds
• 1/2 teaspoon salt
• Chicken:
• 2 teaspoons olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• Cooking spray

1. To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.
2. Prepare grill.
3. To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.
4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken.

olive oil, shallots, seeded serrano chile, fresh ginger, garlic, tomato, red wine vinegar, sugar, mustard seeds, salt, chicken, olive oil, ground coriander, curry powder, ground cumin, black pepper, skinless, salt, cooking spray

Taken from www.myrecipes.com/recipe/indian-spiced-chicken-with-tomato-chutney (may not work)