Pan – Seared Chicken Curry Recipe

Time30m

Serves2

With white rice and sauteed cabbage

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Ingredients

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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.