Curried Chicken Breasts
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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
Description
Curried Chicken Breasts are made by flattening chicken breasts to even thickness and coating them in a flour mixture blended with curry powder and salt. They are pan-fried in olive oil and butter until cooked through and lightly browned. After setting the chicken aside, the sauce is prepared in the same skillet using chopped onions and apples for natural sweetness, enhanced with curry powder and chicken broth. The reserved seasoned flour from coating the chicken is added to thicken the sauce, which finishes with heavy cream for a creamy texture and balance.
The resulting dish is mildly spiced and creamy, with tender chicken pieces and a sauce that combines savory, sweet, and aromatic elements. The sauce's smoothness contrasts with the lightly crisped edges of the chicken cutlets. Serving suggestions are not specified, but this dish can be complemented by rice or bread to soak up the sauce.
For best results, save some of the seasoned flour used to coat the chicken and use it in the sauce to achieve proper thickness. The flour that came in contact with raw chicken is safe to use in the sauce as it will be cooked thoroughly. Discard any leftover flour after adding some to the sauce. Maintaining an even thickness in the chicken ensures uniform cooking.
Ingredients
For the chicken
- 2 chicken breast
- 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 chicken broth low-sodium
- 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
- Reserve a small amount of the seasoned flour used for coating chicken to thicken the sauce.
- The flour mixed with raw chicken is safe to add to the sauce as it cooks thoroughly.
- Discard any remaining flour after adding the reserved portion to the sauce.
- Flatten chicken breasts evenly to help them cook uniformly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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