Ok, boneless skinless chicken breast is NEVER a first choice for me, but this is seriously the easy weeknight dinner of my dreams! It’s healthy, satiating (lots of protein and a little cream for fat), uses ONE PAN, and gives off low key tikka masala vibes with minimal effort. The trick is pounding the breasts super thin and then pan frying, which keeps the chicken SUPER moist and tender. Put on a fun playlist and get ready to have dinner on your table in under 30 minutes!
Serves 3
Ingredients
- 1 pound boneless, skinless chicken breast
- ¼ cup flour (use rice flour for gluten free)
- 2 tsp + 1 tbsp curry powder
- 1 tsp salt, plus more to taste
- 2-3 tablespoons ghee or canola oil
- 2 shallots, thinly sliced
- 3 oz tomato paste (½ of the standard 6 oz can)
- 1 tsp chili flakes
- 1 cup chicken broth
- ½ cup half and half
- Chopped cilantro for garnish
Instructions
- Pat the chicken breasts dry and lay them out on a clean cutting board. Top the chicken breasts with a layer of plastic wrap.
- Using a heavy bottle with a large bottom (I usually use soy sauce, but wine or vinegar bottles also work great), pound the chicken to an even thickness of about ⅓ and inch. Depending on the size of your breasts, you may end up with one massive piece and a few smaller ones. Cut any larger cutlets into more manageable pieces. Season lightly with salt and pepper.
- Heat a large skillet over medium heat. While the pan heats, mix together the flour, 1 tsp curry paste, and 1 tsp salt.
- Add the ghee to the pan and let melt. The pan is ready when a flick of water sizzles. You don’t want it deep frying hot, but hot enough to sizzle when the chicken hits the pan.
- Take a piece of chicken and lightly dredge both sides in the flour mixture. Shake off any excess and add to the pan. Add additional pieces to the pan without overcrowding (you will probably need to do two batches).
- Cook the chicken for about 1 minute on each side then remove and set aside on a plate. Continue until all the chicken is seared and on the plate.
- Turn the heat to medium low and add the shallots. Cook 3-4 minutes until very soft and brown.
- Turn the heat to low and add the tomato paste, chili flakes, and curry powder. Stir regularly for 1-2 minutes to caramelize the paste and bring out the flavors of the spices. Careful not to burn.
- Add the chicken stock and stir to combine. Add the half and half. Taste, add salt, and adjust seasoning as needed.
- Turn the heat back to medium and return the chicken to the pot. Simmer for 3-4 minutes until the chicken is fully cooked through.
- Serve with steamed rice and chopped cilantro.