CHICKEN CURRY CUTLET
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 OZ. CHICKEN BREAST, BONELESS1/2 LEMON, JUICED1/8TSP ALEPPO SPICE1/8 TSP HOT CURRY POWDER1 TBSP OLIVE OIL1/2 CUP COCONUT MILK1 TSP HONEY
WHISK THE LEMON JUICE, ALEPPO PEPPER, HONEY & SALT. POUND CHICKEN INTO CUTLET. TOSS WITH LEMON/SPICE MIXTURE IN BAG...MARINATE FOR 1 HOUR OR MORE. HEAT OLIVE OIL IN HEAVY STAINLESS STEEL SAUTE PAN ON MEDIUM FLAME. SAUTE CHICKEN CUTLET BROWNING SLIGHTLY AND TURNING. WHEN COOKED THROUGH (APPROX. 5 MINUTES EACH SIDE DEPENDING ON THICKNESS) REMOVE FROM PAN AND SET ASIDE. ADD 1/2 CUP COCONUT MILK ,HOT CURRY POWDER AND WHISK WITH THE PAN DRIPPINGS. REDUCE UNTIL THICKENED. ADD CHICKEN AND SIMMER FOR 2-3 MINUTES TURNING ONCE. SERVE WITH SAUCE AND YOUR FAVORITE SIDE.
Serving Size: MAKES 1 GENEROUS SERVING
Number of Servings: 1
Recipe submitted by SparkPeople user MYHEALTHYLIFE64.
Serving Size: MAKES 1 GENEROUS SERVING
Number of Servings: 1
Recipe submitted by SparkPeople user MYHEALTHYLIFE64.
Nutritional Info Amount Per Serving
- Calories: 450.7
- Total Fat: 26.5 g
- Cholesterol: 105.4 mg
- Sodium: 658.5 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.2 g
- Protein: 38.7 g
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