-
1
MARINATE THE CHICKEN:
-
2
In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce.
-
3
Add the chicken breasts and turn to coat; cover and refrigerate overnight.
-
4
MAKE THE CURRY:
-
5
Remove the chicken from the marinade and season with salt and pepper.
-
6
In a large skillet, heat the oil.
-
7
Add the chicken, skin side down.
-
8
Cook over moderately high heat until the skin browns, 2 minutes.
-
9
Reduce the heat to moderate and cook until the skin is crisp, about 4 minutes longer.
-
10
Reduce the heat to low, turn the chicken and cook until white throughout, 7 minutes.
-
11
Transfer the chicken to a platter.
-
12
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes.
-
13
Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes.
-
14
Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan.
-
15
Cook until the sauce has reduced to about cup, 5 minutes.
-
16
Return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes.
-
17
Transfer the chicken to plates.
-
18
Stir the butter into the curry sauce and season with salt and pepper.
-
19
Pour the sauce over the breasts and serve with white rice and a Sliced Salad on the side.
