Chicken Cutlets with Curry and Coconut Milk

Ingredients:

For the Chicken:

- 4 boneless chicken cutlets

- 2 tablespoons olive oil

- 1 teaspoon paprika

- 1/2 teaspoon garlic powder

- Salt and black pepper to taste

For the Sauce:

- 1 tablespoon olive oil

- 1 small onion, finely chopped

- 2 garlic cloves, minced

- 1 red bell pepper, diced

- 1 tablespoon curry powder

- 1 cup coconut milk (full-fat for richness)

- 1/2 cup chicken broth

- 1 teaspoon turmeric (optional)

- 1 tablespoon tomato paste

- Salt and pepper to taste

For Garnish:

- 2 tablespoons fresh cilantro, chopped

- Diced tomatoes (optional)

Directions:

1. *Cook the Chicken:

Season chicken cutlets with paprika, garlic powder, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove and set aside.

2. Prepare the Sauce:

In the same skillet, heat 1 tablespoon olive oil. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in garlic and bell pepper, cooking for another 2 minutes.

3. Flavor the Sauce:

Add curry powder and turmeric (if using) to the skillet, stirring to coat the vegetables. Add coconut milk, chicken broth, tomato paste, salt, and pepper. Stir well and simmer for 5 minutes until the sauce thickens slightly.

4. Combine:

Return the chicken cutlets to the skillet, spoon the curry coconut sauce over them, and simmer for an additional 3-4 minutes.

5. Serve:

Serve warm over steamed rice, garnished with fresh cilantro and diced tomatoes if desired.

Prep time: 10 min, Cooking time: 20 min, Servings: 4, Kcal: 380 per serving