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5 from 1 vote

Chicken Curry Sauté

I like to serve this on a bed of very thinly shredded cabbage and/or a side of curried cauliflower.
Course Main Course
Cuisine Indian, Thai
Keyword Chicken, curry, dairy-free, easy, egg-free, fast, indian, nut-free, protein sparing modified fast, Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 296kcal
Author Jenny Ross

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

Calories: 296kcal | Carbohydrates: 2g | Protein: 48g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 673mg | Potassium: 889mg | Fiber: 1g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg