This recipe for chicken parmeans is an easy, quick and delicious breakfast staple.
Serve it with your favourite chicken soup or dip or even make it for yourself for a little more protein and fibre.
1.4kg (4.4lb) boneless chicken breasts, cooked and drained 2 tbsp olive oil 1 tbsp curry powder 1 tsp black pepper 1 garlic clove, minced 1 tbsp vegetable oil 2 tbsp chicken stock 1 tbsp dried chilli flakes 2 tbsp white wine vinegar or lemon juice 2 tsp honey 2 tbsp brown sugar 2 tbsp dried basil leaves 1 tbsp lemon zest or a squeeze of lemon juice 1 tbsp cumin seeds 2 tbsp coriander seeds 2 tsp cayenne pepper 1 tsp salt 1 tsp turmeric 1 tsp garlic powder 2 tbsp tomato paste or red wine vinegar 1 tsp paprika salt to taste Instructions Cut the chicken breasts into 1/2 inch (3cm) cubes.
Put the chicken into a pan and cover with the olive oil, curry powder, black pepper, garlic and pepper.
Heat over a medium flame and cook until the chicken is golden brown, about 10 minutes.
Transfer to a bowl and set aside.
Heat the vegetable oil in a large skillet and fry the chicken until golden brown and cooked through, about 4 minutes.
Remove the chicken from the pan and set on a plate.
Add the stock and chilli, cook for a further 5 minutes until the stock is thick.
Add in the chicken and chillies and stir to combine.
Add salt, pepper, corianders, cayanne, chilli powder and cumin to taste and cook for 2 minutes more.
Add chicken broth and bring to a boil.
Reduce heat and simmer for 20 minutes.
Season with salt and pepper to taste.
Serve with your favorite chicken soup, salad or dip.
Notes You can also use a frozen or canned boneless, skinless chicken breast for this recipe. 3.2.2925