Chicken Breasts Mandalay
Elevate your dinner game with the exotic flavors of Chicken Breasts Mandalay, a creamy and aromatic dish that's perfect for weeknights yet elegant enough for entertaining. This recipe features tender chicken breasts simmered to perfection in a rich coconut milk curry sauce infused with fragrant spices like curry powder, turmeric, and cinnamon. A hint of honey adds a subtle sweetness, while lime juice balances the flavors with a bright, tangy finish. Served over fluffy basmati rice and garnished with fresh cilantro, this dish combines comfort and sophistication. Plus, with just 15 minutes of prep and 30 minutes of cook time, it's a quick and easy way to bring bold, global flavors to your table. Perfect for those craving a taste of Southeast Asia!
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Ingredients
- 4 pieces chicken breasts
- 1 can (400 mL) coconut milk
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic cloves
- 1 tablespoon (grated) fresh ginger
- 1.5 tablespoons mild curry powder
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons ground cinnamon
- 2 teaspoons honey
- 1 tablespoon lime juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 4 cups (for serving) cooked basmati rice
Directions
Step 1
Pound the chicken breasts slightly to an even thickness, about 1/2 inch thick. Pat them dry with paper towels and season both sides with salt and black pepper.
Step 2
Heat the butter in a large skillet over medium heat. Once melted, add the chicken breasts and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking in the sauce).
Step 3
In the same skillet, add the diced onion and cook for 3 minutes, stirring frequently, until softened and translucent. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Step 4
Sprinkle in the curry powder, ground turmeric, and ground cinnamon. Stir to coat the onions and let the spices toast for about 30 seconds.
Step 5
Pour in the coconut milk, stirring well to combine the spices into the liquid. Add the honey, lime juice, and an additional pinch of salt to the sauce. Bring the mixture to a gentle simmer.
Step 6
Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover with a lid, and let the chicken simmer in the sauce for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 7
Once cooked, taste the sauce and adjust seasoning if needed. Remove the chicken from heat and let it rest for a couple of minutes.
Step 8
To serve, place a portion of cooked basmati rice on each plate. Top with a chicken breast and generously spoon the coconut curry sauce over the top. Garnish with fresh cilantro.
Step 9
Serve hot and enjoy this aromatic and satisfying dish!
Nutrition Facts
| Serving size | (1882.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2371.7 |
| Total Fat 53.0g | 0% |
| Saturated Fat 21.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 634.0mg | 0% |
| Sodium 3283.9mg | 0% |
| Total Carbohydrate 230.0g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 45.2g | |
| Protein 232.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 298.7mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1066.9mg | 0% |
Source of Calories