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Coconut Curry Chicken Cutlets
Rachel Kim

Coconut Curry Chicken Cutlets

Curry spices bloom in the skillet after chicken cutlets cook, then coconut milk and tomato form a fast golden sauce. The cutlets stay on a plate while the sauce thickens, avoiding the dry simmer that ruins lean breast meat. Lime goes in after the heat is off.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds, sliced into 4 cutlets
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 1 small onion diced
  • 2 tablespoons curry powder
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves minced
  • 1 can coconut milk 13.5 ounces
  • 1 cup crushed tomatoes
  • 2 tablespoons lime juice

Method
 

  1. Season cutlets with salt. Heat oil in a skillet and cook chicken 3 to 4 minutes per side until 165°F; transfer to a plate.
  2. Cook onion for 4 minutes, add curry powder, ginger and garlic and cook 45 seconds.
  3. Stir in coconut milk and tomatoes and simmer 6 minutes until lightly thickened.
  4. Turn off heat, stir in lime juice and return chicken for 1 minute to coat.