Pan Seared Chicken Breasts With Jamaican Curry Recipes

Steps:

• Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
• Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

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.

Steps:

• Preheat oven to 400 degrees F.
• Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.

Steps:

• Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
• Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
• Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
• Sprinkle chicken with salt and pepper.
• Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
• Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.