February 5, 2021
Chicken Curry Sauté
I like to serve this on a bed of very thinly shredded cabbage and/or a side of curried cauliflower.
Servings: 4
Calories: 296kcal
Ingredients
- 2 pounds boneless skinless chicken breasts pounded 1/4-inch thick
- salt and pepper to taste
- 2 tablespoons coconut aminos
- 1 teaspoon curry paste or curry powder I like a red curry paste for this
- 1 tablespoons butter or avocado oil for dairy-free
- 1 cup chicken broth
- 1/8 teaspoon glucomann powder optional, thickener
- 1/2 tablespoon lime juice
- 1 tablespoon fresh cilantro minced
Instructions
- In a large bowl, season the chicken with salt and pepper, to taste Add the coconut aminos and curry paste and rub spices into the chicken breast. Set aside.
- Heat a large pan over medium-high heat and when hot, add the butter. When foaming subsides, lay chicken in the pan. Keep the chicken in a single layer and cook for 2-3 minutes per side. Work in batches if it won’t all fit in one round of cooking. Place on a serving plate.
- When all chicken is cooked, add broth and sprinkle glucomann on top, scraping any browned bits off the bottom of the pan. Simmer until the sauce reduces thickens a bit, about 5-10 minutes. Off heat, stir in lime juice and cilantro. Taste sauce and adjust with salt and pepper, as desired. Serve over chicken breasts.
Notes
Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task.
Nutrition Facts
Chicken Curry Sauté
Amount per Serving
Calories
296
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
153
mg
51
%
Sodium
673
mg
29
%
Potassium
889
mg
25
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
48
g
96
%
Vitamin A
354
IU
7
%
Vitamin C
8
mg
10
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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