Pan-Seared Chicken Breasts With Jamaican Curry

Name: Pan-Seared Chicken Breasts With Jamaican Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHICKEN MARINADE; 2 teaspoons vegetable oil; 1 scallion, minced; 2 teaspoons curry powder; 2 teaspoons minced fresh ginger; 1/2 teaspoon ground allspice; 1/2 teaspoon scotch bonnet hot sauce; 4 boneless chicken breast halves, with skin (6 oz each); CURRY; salt; fresh ground pepper; 2 tablespoons vegetable oil; 1 medium onion, thinly sliced; 1 scallion, thinly sliced; 1 teaspoon curry powder; 2 teaspoons minced fresh ginger; 1/4 teaspoon ground allspice; 1/2 teaspoon scotch bonnet hot sauce; 1 1/2 cups water; 1 tablespoon unsalted butter

Servings: persons

CHICKEN MARINADE
2 teaspoons vegetable oil
1 scallion, minced
2 teaspoons curry powder
2 teaspoons minced fresh ginger
1/2 teaspoon ground allspice
1/2 teaspoon scotch bonnet hot sauce
4 boneless chicken breast halves, with skin (6 oz each)
CURRY
salt
fresh ground pepper
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 scallion, thinly sliced
1 teaspoon curry powder
2 teaspoons minced fresh ginger
1/4 teaspoon ground allspice
1/2 teaspoon scotch bonnet hot sauce
1 1/2 cups water
1 tablespoon unsalted butter

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.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: CHICKEN MARINADE, 2 teaspoons vegetable oil, 1 scallion, minced, 2 teaspoons curry powder, and more.

Yes, Pan-Seared Chicken Breasts With Jamaican Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!