This curry chicken is quick and mostly hands off, which if you know me, is my kind of meal. Traditional curry chicken requires cubing your chicken and a million and one ingredients, not so with this curry. Everything is cooked in one pan and simmered to infuse the spice. You'll want to keep coming back to this curry chicken recipe.
3-4 - chicken breasts fileted
1/4 cup - flour
2 TBSP - butter
2 TBSP - olive oil
1 TBSP - curry powder
1 cup - chicken broth
4 - garlic cloves minced
4 - green onions sliced
1/4 cup - fresh parsley ( 1-2 TBSP dry)
3/4 cup - cream half & half
salt & pepper to season and taste
*Filet your chicken breast, and pat dry with paper towels. Lightly salt and pepper the chicken then dredge in flour, coating both sides evenly.
Heat olive oil and butter over medium heat in large cast iron skillet until melted, swirl to mix. Add chicken breasts and cook for 4-5 minutes or until browned on each side; flipping only once (this keeps the flour dredge in place)
Add chicken broth, parsley, green onion, garlic, and curry powder to the chicken; swirling gently to incorporate. Bring to a boil and reduce heat to med low simmering uncovered for 5 minutes.
Cover the pan and simmer 5-8 minutes more, stir in cream, add salt to taste heat through and serve.
Serve over rice.
*To filet a chicken breast is easy, using a sharp knife place hand over top of the chicken and press down firmly. Starting at the top of the breast (thick end) place knife evenly center and slice chicken in a sawing motion, gradually changing angle near the end of the breast. Voila! your done. If you want to use a whole breast simple pound out the breast before dredging
Recipe by Resolute Ridge©
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