One of the simplest and tastiest breakfast recipes! Keep in mind that these must rise overnight when making them! When we were small, my mother made these for us.I can still smell them baking when I first awaken!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- 1 tablespoon curry paste, or more to taste
- ⅓ cup chicken broth
- ½ cup coconut milk
- 1 tablespoon fresh lime juice
- 2 teaspoons chopped fresh cilantro
Instructions
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
- Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
- Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 12 g |
| Sodium | 476 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! But I did add some extra curry power.
As per previous review and other recipes for curry dishes, making sure to brown the curry in the oil then adding garlic & onions and cook slowly for about 5 min. I added frozen garden oven baked tomatoes and then some strained tomatoes instead of tomato sauce then added pieces of cooked oven roasted chicken then the coconut milk. It’s absolutely amazing!
I followed the recipe to a T. Delicious!
I will definitely try this again, flavors were good, but do not try this in the crockpot milk separated from fat and water not pretty at all but I was able to salvage dinner out of it. I will try again as written.
Really easy and delicious recipe! Next time I will add some veggies and more liquids for a full meal. Served with basmati rice, will definitely have this again.
Added chickpeas to the final simmer with the chicken
The proportions are off in this recipe – way too much tomato it overpowered the dish, too much liquid and you lose the coconut milk flavor. I added fresh ginger to cut the tomato flavor it helped. If I made this dish again I would drain the tomatoes and reduce the quantity and I would add more curry, possibly more coconut milk.
Wow, all four of my young kids even liked this. It’s a miracle recipe as far as I’m concerned! I followed the instructions, except I didn’t have tomato sauce and I skipped the sugar. I don’t think there is any reason to add it because it is so good without it. I also cut the curry by about half, just because kids would be eating it. The chicken was flavorful and juicy. The curry/sauce was so good you can eat it like soup. Really recommend this! I served it over some rice that I did quickly in the microwave. A really good weeknight meal – quite wholesome and tasty!
This was pretty good. I chopped the chicken up and left it in, to simmer in the sauce, while I cooked everything else. I added some vegetables, I forgot to get lime, so as another reviewer suggested, I added some sweetened coconut flakes to make it a little sweeter. I well make this again.
It was a good start. I used a regular yellow onion instead of green onions. Once they were translucent, I added my spices. I used curry powder, cumin, cinnamon, bay leaf, red chili flakes, salt, pepper. Then added my curry paste, toasted it for a moment. Could only find paste in the Asian section, it was red. I used an entire can of coconut milk. (didn’t want to waste it!) Chopped up boneless, skinless, chicken thighs and cooked IN the sauce until they were done ( about 20 minutes). I put a tablespoon or so of lentils in there to thicken up the sauce as the chicken was cooking. It came out amazing. Thanks!
This was delicious even though I didn’t have lime juice or cilantro. I added a teaspoon of chopped garlic to the sauce and served it with yellow rice and sautéed yellow squash.
This was only my second time making a Curry dish. I thought it came out great. Sorry I didn’t make a larger portion as my wife and I both wanted more.
My family and I all love this dish. I serve it with garlic and herb couscous and can’t get enough. I use the sweetened coconut milk cut the chicken into cubes. I will need to start doubling the recipe though, because everyone always wants seconds.
Perfect sauce!! I actually did this the affordable way…I used 4 large chicken leg quarters. I boiled them, removed the skin, pulled the meat. Threw the bones back in the water and let boil it boil for broth. I put the chicken in the fridge for 2 hours while the broth was simmering. I later followed the recipe as specified with just a quick toss of the meat in step 2. I used the chicken broth I had made to boil white rice. I sprinkled the rice with curry, salt and a pinch of sugar and it was awesome with it. I added a few drops of hot sauce. My 7 & 10 year old boys loved it! The meal cost me a total of $4.68 and it was enough to feed 6 people. Furthermore, all 4 of my animals got a treat as well. My dogs got the skins from the chicken and anything extra that boiled off. My cats got the final mush that’s left in the pan when you drain the broth. If you try it, make sure to pick through very carefully for small bones that could harm your pet. I also have left over broth in the freezer for future recipes.
OMGosh! I can’t breath I ate so much! This is so amazing, I used 2 tbsp curry because we love the heat, wow! Thanks so much for this, I have a feeling I’ll be making this a lot! Served with rice and homemade whole wheat rosemary Naan.
Omg, this is SOOOO good! And, it looks really pretty! I added a small can of pineapple, a red pepper and some chopped carrots; it was wonderful! I made this for my most opinionated and discerning friend and all he could do was rave….this is definitely a keeper.
Best tasting curry I’ve had in a long time!
We loved it! I followed others suggestions and added sugar. I also used a whole white onion and added a bag of Asian veggies. I used the whole can of coconut milk and doubled the amount of red curry paste and it turned out great! I cooked in a large wok and never removed the chicken after cooking, just kept adding the ingedients and the dish was not short on flavor!
Amazing! The curry wasn’t to spicy and next time ill add more to make it more spicy! But the lime juice surprised me it added great flavor. This recipe was so easy and simple I love it next I will cut up the chicken in tiny pieces its easier to eat.
Looked up this recipe recently because I made it for Valentine’s dinner last year and my husband and I loved it – he asked to make it our little tradition. I can’t stress this enough – taste your food while it is cooking so you can tweak appropriately. We really like curry so used half the jar and a little more lime juice – this recipe is sooo good and quick!!
excellent … skipped the broth and used parsley instead of the cilantro ( family member not a fan) but it turned out fabulous.