Ingredients:
For the Chicken:
– 4 boneless chicken cutlets
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and black pepper to taste
For the Sauce:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1 red bell pepper, diced
– 1 tablespoon curry powder
– 1 cup coconut milk (full-fat for richness)
– 1/2 cup chicken broth
– 1 teaspoon turmeric (optional)
– 1 tablespoon tomato paste
– Salt and pepper to taste
For Garnish:
– 2 tablespoons fresh cilantro, chopped
– Diced tomatoes (optional)
Directions:
1. *Cook the Chicken:
Season chicken cutlets with paprika, garlic powder, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove and set aside.
2. Prepare the Sauce:
In the same skillet, heat 1 tablespoon olive oil. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in garlic and bell pepper, cooking for another 2 minutes.
3. Flavor the Sauce:
Add curry powder and turmeric (if using) to the skillet, stirring to coat the vegetables. Add coconut milk, chicken broth, tomato paste, salt, and pepper. Stir well and simmer for 5 minutes until the sauce thickens slightly.
4. Combine:
Return the chicken cutlets to the skillet, spoon the curry coconut sauce over them, and simmer for an additional 3-4 minutes.
5. Serve:
Serve warm over steamed rice, garnished with fresh cilantro and diced tomatoes if desired.
Prep time: 10 min, Cooking time: 20 min, Servings: 4, Kcal: 380 per serving
