Pan-seared chicken breasts with jamaican curry
Indulge in the flavorful fusion of Jamaican curry with succulent pan-seared chicken breasts. A zesty and aromatic treat for your taste buds.
Ingredients:
- 2 teaspoons vegetable oil
- 1 scallion, minced
- 2 teaspoons curry powder
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon Scotch bonnet hot sauce (see Note)
- Four 6-ounce boneless chicken breast halves, with skin
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 1 scallion, thinly sliced
- 1 teaspoon curry powder
- 2 teaspoons minced fresh ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon Scotch bonnet hot sauce
- 1 1/2 cups water
- 1 tablespoon unsalted butter
- Sliced Salad, for serving
Instructions:
- Combine the oil, scallion, curry powder, ginger, allspice, and hot sauce in a shallow dish. Place the chicken breasts in the mixture and turn them to make sure they are coated well. Cover the dish and put it in the refrigerator overnight.
- Take out the chicken from the marinade and sprinkle some salt and pepper on it. Heat some oil in a large skillet. Put the chicken in the skillet with the skin side facing down. Cook on high heat until the skin becomes brown, which should take about 2 minutes. Then lower the heat to medium and continue cooking until the skin turns crispy, about 4 minutes. After that, reduce the heat to low, flip the chicken, and cook until it is completely white and cooked through, approximately 7 minutes. Move the chicken to a platter.
- Cook the onion in the same skillet over medium heat until it softens, stirring occasionally, for about 6 minutes. Add the scallion, curry, ginger, allspice, and hot sauce, cooking and stirring for another 5 minutes until it becomes fragrant. Pour in the water and bring it to a boil over high heat, scraping the browned bits from the bottom of the pan. Let it cook until the sauce reduces to around 1/2 cup, for about 5 minutes.
- Put the chicken back in the skillet with the skin side facing up. Let it simmer until it's heated through, which should take approximately 2 minutes. Transfer the chicken to plates. Mix the butter into the curry sauce, season with salt and pepper. Pour the sauce over the chicken breasts and serve them with a side of Sliced Salad.
Summary:
- Calories: 1337 kcal
- Fat: 68 g
- Protein: 156 g
- Carbs: 20 g
- Potassium: 2672 mg
- Magnesium: 237 mg