Pan-seared Chicken Breasts With Jamaican Curry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1 scallion, minced
• 2 teaspoons curry powder
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon scotch bonnet hot sauce
• 4 boneless chicken breast halves, with skin (6 oz each)
• salt
• fresh ground pepper
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 scallion, thinly sliced
• 1 teaspoon curry powder
• 2 teaspoons minced fresh ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon scotch bonnet hot sauce
• 1 1/2 cups water
• 1 tablespoon unsalted butter

Recipe

• 1 marinate the chicken:
• 2 in a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce.
• 3 add the chicken breasts and turn to coat; cover and refrigerate overnight.
• 4 make the curry:
• 5 remove the chicken from the marinade and season with salt and pepper.
• 6 in a large skillet, heat the oil.
• 7 add the chicken, skin side down.
• 8 cook over moderately high heat until the skin browns, 2 minutes.
• 9 reduce the heat to moderate and cook until the skin is crisp, about 4 minutes longer.
• 10 reduce the heat to low, turn the chicken and cook until throughout, 7 minutes.
• 11 transfer the chicken to a platter.
• 12 add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes.
• 13 stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes.
• 14 add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan.
• 15 cook until the sauce has reduced to about » cup, 5 minutes.
• 16 return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes.
• 17 transfer the chicken to plates.
• 18 stir the butter into the curry sauce and season with salt and pepper.
• 19 pour the sauce over the breasts and serve with rice and a sliced salad on the side.