This Curried Chicken Breast recipe is easy to make and packed with flavor. Perfect for the whole family, this dish is a great way to add some flavor to your typical chicken dinner! This is a monthly staple in my household, and I am sure it'll become one in yours, too! To make this dish, you'll need boneless, skinless chicken breasts, curry powder, onion, apple, chicken broth, and cream. The chicken is seared and simmered in a flavorful curry sauce until tender and juicy.
Lay the chicken breast flat on a chopping board and pat it dry with kitchen paper.2 chicken breasts
Keep the knife parallel to the board and cut sideways through the breast. (see post for pictures)
Use a smooth meat mallet or the heavy base of a frying pan to flatten the plump end of the chicken so it is an even thickness.
Repeat with the second chicken breast.
To cook the chicken
Add the flour, curry powder, and salt to a shallow dish.¼ cup/ 45g all-purpose flour2 tsp curry powder1 tsp salt
Lightly coat the chicken cutlets in the seasoned flour. Don't discard the flour (see note 1)
Heat the oil and butter in a heavy skillet/frying pan over medium-high heat.1 tbsp olive oil1 tbsp butter
Add the chicken cutlets and cook for 3 minutes on each side.
Remove the cutlets from the pan, place them on a plate, and tent loosely with foil.
To make the sauce
Add the olive oil to the same skillet you cooked the chicken in. Add the chopped onion and 3 minutes. Add the apple and cook for a further 2 minutes.1 tbsp olive oil1 onion1 apple
Sprinkle the flour over the onion mixture and stir to coat.1 tbsp flour
Pour in the chicken broth, curry powder, and sugar, stir well, then bring to a simmer and cook for 2 minutes.1 cup/ 240ml low-sodium chicken broth2 tsp curry powder¼ tsp sugar
Add the cream to the pan and simmer; cook for a couple more minutes.⅓ cup/ 80ml heavy cream
Add the chicken cutlets back to the pan with any collected juice.
Simmer gently for two minutes. Taste the sauce and adjust the seasoning with salt.
Notes
Once you have coated your chicken breasts, don't discard the flour. You'll need a tablespoon of it in the sauce. Don't worry about using the flour that has touched the raw chicken; it will be cooked and perfectly safe. Once you have added the flour to the sauce, the remaining flour must be thrown away.