Pan Seared Chicken Breasts With Jamaican Curry Recipes

EASY PAN-SEARED CHICKEN BREASTS

Steps:

• Paper towel dry your thin chicken breasts (if you bought thick ones, make sure to butterfly each one). In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder and Italian Seasoning. Stir well to blend.
• Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes.
• Remove chicken from pan and serve warm with pasta or vegetables.

JAMAICAN CURRY CHICKEN (GLUTEN FREE, PALEO)

Steps:

• Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate.
• Sprinkle on the curry powder, all purpose seasoning, ginger, black pepper, onion, scallions and garlic.
• Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours.
• On medium heat, add the oil to a pot/dutchpot.
• Add 1tbsp of curry powder to the pan and proceed to cook it for about 1-2 minutes until fragrant.
• Scrape off the excess seasoning (i.e onion, scallions and garlic) and place the chicken pieces into the pot, being careful to not overcrowd.
• Proceed to seal and sear both sides of the chicken until brown.
• Once the chicken is seared, stir in the onion scallions and garlic and saute until translucent.
• Add the sprigs of fresh thyme, pimento berries and stir the pot.
• Pour in the hot water, then bring to a rolling boil
• Reduce the heat to medium/low and simmer with the lid on for 10 minutes.
• Add the sweet potato and pink salt (to taste), stir, then simmer for another 20 minutes.
• Add a splash of water if the gravy reduces too much and becomes too thick.

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
• Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
• Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
• Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
• Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
• Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.

JAMAICAN CURRY CHICKEN

Steps:

• In a medium bowl, toss chicken cubes with 1 tablespoon of the curry powder and a good pinch of salt and pepper.
• Heat olive oil in a large soup pot over medium-high heat. Add ginger, garlic and Scotch bonnet pepper to the pan and heat until fragrant, about 30 seconds.
• Add chicken to the pan and saute until browned, about 5-7 minutes, stirring frequently.
• Pour chicken broth into the pan and use a wooden spoon to scrape up browned bits from the bottom of pan. Add carrots, potatoes and cauliflower to the pot along with along with another pinch of salt and pepper and the remaining 1 tablespoon curry powder. Stir well then bring to a boil. Reduce heat to low then simmer for 30 minutes.
• Right before serving, stir in green peas. Serve over rice if you wish. Garnish with cilantro and scallions then enjoy.

PAN-SEARED CHICKEN BREASTS WITH JAMAICAN CURRY

Steps:

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