Malaysian Zesty Cutlet Curry
A spicy and flavorful curry dish with a crispy cutlet of chicken. This Malaysian-inspired recipe is perfect for a weeknight dinner.
Ingredients
- ●4 cutlets chicken breastabout 1 pound
- ●2 tablespoons coconut oilfor frying
- ●1 medium onionchopped
- ●2 teaspoons curry powdermake sure it's gluten-free
- ●2 tablespoons zesty sauceadjust to taste
- ●1 cup chicken brothlow-sodium
- ●1/4 cup chopped cilantrofor garnish
Instructions
- 1
1. In a large pan, heat 1 tablespoon of coconut oil over medium-high heat.
- 2
2. Add the chicken cutlets and cook until browned on both sides and cooked through, about 5-7 minutes.
- 3
3. Remove the chicken from the pan and set aside.
- 4
4. In the same pan, add the remaining 1 tablespoon of coconut oil, onion, and curry powder.
- 5
5. Cook for 1-2 minutes until the onion is translucent.
- 6
6. Stir in the zesty sauce and chicken broth.
- 7
7. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
- 8
8. Return the chicken to the pan and toss to coat with the curry sauce.
- 9
9. Garnish with chopped cilantro and serve hot.
- 10
10. Serve with steamed rice or noodles, if desired.