Pan-Seared Chicken Breasts With Jamaican Curry - cooking recipe

Ingredients

CHICKEN MARINADE
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)
CURRY
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

Preparation

MARINATE THE CHICKEN:
In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce.
Add the chicken breasts and turn to coat; cover and refrigerate overnight.
MAKE THE CURRY:
Remove the chicken from the marinade and season with salt and pepper.
In a large skillet, heat the oil.
Add the chicken, skin side down.
Cook over moderately high heat until the skin browns, 2 minutes.
Reduce the heat to moderate and cook until the skin is crisp, about 4 minutes longer.
Reduce the heat to low, turn the chicken and cook until white throughout, 7 minutes.
Transfer the chicken to a platter.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes.
Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes.
Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan.
Cook until the sauce has reduced to about cup, 5 minutes.
Return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes.
Transfer the chicken to plates.
Stir the butter into the curry sauce and season with salt and pepper.
Pour the sauce over the breasts and serve with white rice and a Sliced Salad on the side.