Pan – Seared Chicken Curry Recipe
Recipe information
Make Pan – Seared Chicken Curry in just 30m. With white rice and sauteed cabbage
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Chicken
Season the chicken breasts with salt, black pepper, and curry powder on both sides.
2. Heat the Oil
In a large skillet, heat the olive oil over medium-high heat.
3. Sear the Chicken
Add the seasoned chicken breasts to the skillet and sear for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
4. Make the Curry Sauce
In the same skillet, add minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant. Pour in the coconut milk and stir well, scraping up any browned bits from the bottom of the skillet.
5. Combine
Return the chicken to the skillet, cover, and let simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
6. Prepare the Cabbage
In a separate pan, sauté chopped cabbage with a little olive oil, salt, and pepper until wilted and tender, about 5 minutes.
7. Serve
Serve the pan-seared chicken curry over white rice, accompanied by the sautéed cabbage.
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