Pan fried Curried Chicken Breast

This entry shows an easier way to dish up a plain chicken breast in a jiffy. Quite similar to the previous Oregano Chicken Paillard .

This time round, I spiced up the chicken with curry powder instead prior to pan frying. Result was wonderful where you get the spice aroma, and cooking time is only less than 10 minutes.

Ingredients (Serve 2)

  • 2 chicken breasts
  • half a lemon for juice only
  • a few drizzles of soya sauce
  • 2 – 3 pinches rock salt for rubbing raw meat
  • about 4 tbsp of plain flour
  • about 4 tbsp of curry powder


  1. First, wash and pat dry the chicken breasts. Butterfly them. Rub them with rock salt and set them on a cling film (enough to wrap over later on). Drizzle lemon juice and soya sauce over them. Wrap them up in cling film. Place them in the fridge for at least 1 hour or overnight.
  2. After done marinating. Let the chicken remain wrapped up, use a rolling pin or the base of a heavier sauce pan to pound the chicken flat, a few times (ask your man to do it) until they are flattened out to about 1 cm thickness.
  3. Then, dust them all around with flour and then followed by curry powder.
  4. Have a pan on medium high heat with drizzles of oil. When the oil is about to start smoking, lower the floured chicken into the pan.
  5. Leave them in the pan for 3 minutes on one side, shaking the pan occasionally to even out the heat. Then flip over the uncooked side down the pan and leave it on for another 3 minutes.
  6. Use a fork to poke into the middle of the chicken, if the fork goes through the meat easily, the meat should most probably be cooked already.
  7. Dish it out onto a bed of pan fried mushrooms/ asparagus/ courgette.

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