Pan-Seared Chicken Breasts With Jamaican Curry

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MARINATE THE CHICKEN:
  • In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce.
  • Add the chicken breasts and turn to coat; cover and refrigerate overnight.
  • MAKE THE CURRY:
  • Remove the chicken from the marinade and season with salt and pepper.
  • In a large skillet, heat the oil.
  • Add the chicken, skin side down.
  • Cook over moderately high heat until the skin browns, 2 minutes.
  • Reduce the heat to moderate and cook until the skin is crisp, about 4 minutes longer.
  • Reduce the heat to low, turn the chicken and cook until white throughout, 7 minutes.
  • Transfer the chicken to a platter.
  • Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes.
  • Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes.
  • Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan.
  • Cook until the sauce has reduced to about » cup, 5 minutes.
  • Return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes.
  • Transfer the chicken to plates.
  • Stir the butter into the curry sauce and season with salt and pepper.
  • Pour the sauce over the breasts and serve with white rice and a Sliced Salad on the side.
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