Curried Chicken Breasts
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
359 kcal
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Course
Main Course
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Cuisine
Australian
Curried Chicken Breasts
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This Curried Chicken Breast recipe is easy to make and packed with flavor. Perfect for the whole family, this dish is a great way to add some flavor to your typical chicken dinner! This is a monthly staple in my household, and I am sure it'll become one in yours, too! To make this dish, you'll need boneless, skinless chicken breasts, curry powder, onion, apple, chicken broth, and cream. The chicken is seared and simmered in a flavorful curry sauce until tender and juicy.
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Ingredients
For the chicken
- 2 chicken breasts
- ¼ cup all-purpose flour (note 1)
- 2 teaspoon curry powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
For the sauce
- 1 tablespoon olive oil
- 1 onion chopped
- 1 apple cored and chopped
- 1 tablespoon flour reserved from chicken
- 1 cup low-sodium chicken broth
- 2 teaspoon curry powder
- ¼ teaspoon sugar optional
- ⅓ cup heavy cream
- salt to taste
Instructions
To prepare the chicken
- Lay the chicken breast flat on a chopping board and pat it dry with kitchen paper.2 chicken breasts
- Keep the knife parallel to the board and cut sideways through the breast. (see post for pictures)
- Use a smooth meat mallet or the heavy base of a frying pan to flatten the plump end of the chicken so it is an even thickness.
- Repeat with the second chicken breast.
To cook the chicken
- Add the flour, curry powder, and salt to a shallow dish.¼ cup / 45 g all-purpose flour2 tsp curry powder1 tsp salt
- Lightly coat the chicken cutlets in the seasoned flour. Don't discard the flour (see note 1)
- Heat the oil and butter in a heavy skillet/frying pan over medium-high heat.1 tbsp olive oil1 tbsp butter
- Add the chicken cutlets and cook for 3 minutes on each side.
- Remove the cutlets from the pan, place them on a plate, and tent loosely with foil.
To make the sauce
- Add the olive oil to the same skillet you cooked the chicken in. Add the chopped onion and 3 minutes. Add the apple and cook for a further 2 minutes.1 tbsp olive oil1 onion1 apple
- Sprinkle the flour over the onion mixture and stir to coat.1 tbsp flour
- Pour in the chicken broth, curry powder, and sugar, stir well, then bring to a simmer and cook for 2 minutes.1 cup / 240 ml low-sodium chicken broth2 tsp curry powder¼ tsp sugar
- Add the cream to the pan and simmer; cook for a couple more minutes.⅓ cup / 80 ml heavy cream
- Add the chicken cutlets back to the pan with any collected juice.
- Simmer gently for two minutes. Taste the sauce and adjust the seasoning with salt.
Notes
- Once you have coated your chicken breasts, don't discard the flour. You'll need a tablespoon of it in the sauce. Don't worry about using the flour that has touched the raw chicken; it will be cooked and perfectly safe. Once you have added the flour to the sauce, the remaining flour must be thrown away.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
16g
(5%)
Protein
27g
(54%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
103mg
(34%)
Sodium
570mg
(24%)
Potassium
616mg
(18%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
464IU
(9%)
Vitamin C
6mg
(7%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 103mg | 34% |
| Sodium | 570mg | 24% |
| Potassium | 616mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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