coconut curry chicken cutlets
Coconut-Curry Chicken Cutlets
This easy chicken cutlet recipe will help you get a healthy meal on the table in just 20 minutes. Coconut milk's creamy consistency is perfect for making quick pan sauces--no need to add a thickener.
Ingredients:
- 2 tablespoons grapeseed oil, divided
- 1 pound chicken cutlets
- 1 (14 ounce) can light coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon red thai curry paste (see tip)
- 1 tablespoon lime juice
- 2 cups cooked quinoa
- chopped fresh cilantro for garnish
Directions:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, in batches if necessary, and cook, flipping once, until browned and cooked through, 1 to 3 minutes per side. Transfer to a plate.
- Remove pan from heat. Whisk the remaining 1 tablespoon oil, coconut milk, brown sugar, curry paste and lime juice in the pan. Cook over high heat, stirring occasionally, until reduced by half, 5 to 10 minutes. Serve the chicken with quinoa and the sauce, garnished with cilantro, if desired.
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