Pan Seared Indian Chicken Breasts

In my previous post, I shared a delicious and refreshing Coconut Lime Rice recipe.  I love combining this Indian Chicken with that rice.  I’m just addicted to this ‘meal in a bowl’!  I’ve made this many times already and since it’s so simple, I know it’ll be on the short list for a loooong time.  Paul and I love so many different flavors and spice combination and on those days that we just don’t want ordinary food, this is the first thing that comes to mind.

In this ‘meal in a bowl’, I make the Coconut Lime Rice and that becomes the base in the bowl.  Then I prepare this Pan Seared Indian Chicken Breasts and slice it up on the cutting board.  As the chicken breast rests, I saute’ some fresh kale in the same pan that I sauteed the chicken in.  Throw the kale on top of the rice, then some sliced chicken, additional fresh cilantro leaves, chopped peanuts and top all of that with a wedge of fresh lime juice!!!  Can you just taste it?  I just know you can, it is lip smacking good!  Let me tell you how I make it!

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Here’s how I make it.

Pan Seared Indian Chicken Breasts

Pan Seared Indian Chicken Breasts

In a small bowl, combine the curry powder, turmeric and ground coriander seeds.

Pan Seared Indian Chicken Breasts

Seems most chicken breasts are large and thick.  I like to cut the breasts in half to create 4 thinner fillets.

Pan Seared Indian Chicken Breasts

Generously rub both sides of the breasts with the curry mixture.

Pan Seared Indian Chicken Breasts

Heat 2-3 Tablespoons of extra virgin olive oil in a large skillet over medium to medium high heat.  Place the chicken breasts in the oil and cook 3-4 minutes on both sides or until there is no pink in the center.

Pan Seared Indian Chicken Breasts

Remove from pan to a cutting board and let rest 5 minutes while you saute’ the kale.  Slice.

Pan Seared Indian Chicken Breasts

Meanwhile, in the same pan you cooked the chicken, reduce the heat to medium low to low.  Leave all of that delicious flavor in the pan.  If it looks too dry, add another Tablespoon of oil.

Pan Seared Indian Chicken Breasts

Toss in the chopped kale and saute’ for 3-5 minutes, just until it’s a bit wilted.

Pan Seared Indian Chicken Breasts

Now for the fun part!  Layer the Coconut Lime Rice in the bottom of the bowl, add some sauteed kale, then the sliced chicken.  On top of all that delicious goodness, add chopped cilantro leaves, chopped peanuts and squeeze a wedge of lime over it all.

Pan Seared Indian Chicken Breasts

I’m here to tell you, it just doesn’t get any better than this…  Just saying…

Here’s the Coconut Lime Rice recipe for this ‘meal in a bowl’.

Coconut Lime Rice

Looking for another kind of Curry Chicken?  Check out this saucy one.  It’s made with coconut milk, so so good!

Curry Chicken

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Here’s the printer friendly recipe.

Pan Seared Indian Chicken Breasts

Prep Time: 5 minutes

Cook Time: 12 minutes

Yield: 4 servings

Pan Seared Indian Chicken Breasts

In this 'meal in a bowl', I make a Coconut Lime Rice and that becomes the base in the bowl. Then I prepare this Pan Seared Indian Chicken Breasts and slice it up on the cutting board. As the chicken breast rests, I saute' some fresh kale in the same pan that I sauteed the chicken in. Throw the kale on top of the rice, then some sliced chicken, additional fresh cilantro leaves, chopped peanuts and top all of that with a wedge of fresh lime juice!!!

Ingredients

  • 1 Tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander seeds
  • 2 large chicken breasts, cut in half to make 4 thin fillets
  • 2-3 Tablespoons extra virgin olive oil
  • 4 cups chopped kale
  • chopped cilantro leaves for garnish
  • chopped peanuts for garnish
  • lime wedges for garnish

Instructions

  1. If you're making the 'meal in a bowl', go ahead and make the Coconut Lime Rice. See note below.
  2. In a small bowl, combine the curry powder, turmeric and ground coriander seeds. Set aside.
  3. Seems most chicken breasts are large and thick. Cut the breasts in half to create 4 thinner fillets.
  4. Generously rub both sides of the breasts with the curry mixture.
  5. Heat 2-3 Tablespoons of extra virgin olive oil in a large skillet over medium to medium high heat. Place the chicken breasts in the oil and cook 3-4 minutes on both sides or until there is no pink in the center.
  6. Remove from pan to a cutting board and let rest 5 minutes while you saute' the kale. Slice.
  7. Meanwhile, in the same pan you cooked the chicken, reduce the heat to medium low to low. Leave all of that delicious flavor in the pan. If it looks too dry, add another Tablespoon of oil. Toss in the chopped kale and saute' for 3-5 minutes, just until it's a bit wilted.
  8. To make the 'meal in a bowl' with the Coconut Lime Rice, layer the Coconut Lime Rice in the bottom of the bowl, add some sauteed kale, then the sliced chicken. On top of all that delicious goodness, add chopped cilantro leaves, chopped peanuts and squeeze a wedge of lime over it all.

Notes

This is the Indian chicken I serve over Coconut Lime Rice to create a 'meal in a bowl'. For the Coconut Lime Rice recipe, go to: sweetteawithlemon.com/coconut-lime-rice

https://sweetteawithlemon.com/pan-seared-indian-chicken-breasts/

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