Chicken Cutlets with Curry and Coconut Milk
This dish features pan-seared chicken cutlets simmered in a creamy coconut milk curry sauce, infused with garlic, ginger, onions, and aromatic spices. It’s a quick one-pan meal with bold flavors, perfect for weeknight dinners. The balance of spice, richness, and freshness makes this a family favorite across cultures.
Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Chicken Cutlets:
4 boneless, skinless chicken breasts (sliced into thin cutlets)
Salt and pepper to taste
1 teaspoon paprika (optional, for color)
2 tablespoons all-purpose flour
2 tablespoons oil
For the Curry Coconut Sauce:
1 tablespoon oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tablespoon freshly grated ginger
1–2 tablespoons curry powder
½ teaspoon ground turmeric (optional, for color)
½ teaspoon chili flakes or cayenne
1 can (13.5 oz / 400 ml) coconut milk (full fat for creaminess)
½ cup chicken broth or water (adjust for desired thickness)
Juice of ½ lime or 1 tablespoon lemon juice
Salt to taste
Fresh cilantro for garnish
Instructions
1. Prepare and Sear the Chicken
1. Pat chicken cutlets dry. Season with salt, pepper, and paprika.
2. Lightly dredge in flour, shaking off excess.
3. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
4. Sear chicken for 3–4 minutes per side until golden and just cooked through. Remove and set aside.
2. Make the Coconut Curry Sauce
1. In the same skillet, reduce heat to medium. Add a bit more oil if needed.
2. Sauté chopped onions for 3–4 minutes until soft.
3. Add garlic and ginger; stir for 1 minute until fragrant.
4. Stir in curry powder, turmeric, and chili flakes. Toast spices for 30 seconds.
5. Pour in coconut milk and chicken broth. Stir to combine.
6. Simmer uncovered for 5–7 minutes to slightly thicken.
3. Finish the Dish
1. Return chicken cutlets to the skillet, nestling them into the sauce.
2. Simmer gently for 5 more minutes to reheat and infuse flavor.
3. Squeeze in lime or lemon juice. Taste and adjust seasoning (salt, acidity, heat).
4. Garnish with chopped cilantro, if using
To Serve
Serve hot over steamed basmati rice, coconut rice, quinoa, or with naan or roti.
Add a simple cucumber salad or pickled onions on the side for a refreshing contrast.
Notes & Tips
Chicken options: Use thighs if preferred for juicier texture.
Thicker sauce: Simmer longer or reduce broth slightly.
Richer flavor: Add a tablespoon of tomato paste or a touch of brown sugar for depth.
Make it spicier: Add fresh chili, cayenne, or a dash of hot sauce.
Vegetarian variation: Swap chicken for tofu or chickpeas and add vegetables like spinach or bell peppers.
Frequently Asked Questions
Q: Can I use curry paste instead of curry powder?
A: Yes! Use 1–2 tablespoons of yellow or red curry paste instead of powder. Sauté it with garlic and ginger before adding coconut milk.
Q: Can I make this dairy-free and gluten-free?
A: It already is! Coconut milk is dairy-free, and you can skip or substitute the flour for cornstarch or rice flour.
Q: Can I make this ahead of time?
A: Absolutely. The curry sauce develops even more flavor over time. Store in an airtight container for up to 3 days and reheat gently on the stove.
Q: Can I freeze leftovers?
A: Yes. Cool completely, store in freezer-safe containers, and freeze for up to 2 months. Thaw in fridge before reheating.
Nutritional Information
Calories: 490 kcal
Protein: 32g
Carbohydrates: 9g
Fat: 35g
Saturated Fat: 22g
Fiber: 2g
Sugar: 3g
Sodium: 480mg