coconut curry chicken cutlets

Chicken

Coconut Curry Chicken Cutlets

Drescription

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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