Chicken Cutlets in Curry Butter by @ixta.belfrage

40 min

2 servings

🍅

200 g

Cherry tomatoes

🌶️

2

Red birdseye chillies

🫒

45 ml

Olive oil

🧈

30 g

Salted butter

🍋

45 ml

Lemon juice

🍗

450 g

Chicken breasts

🍁

15 ml

Maple syrup

🍛

5 ml

Curry powder

🧂

5 ml

Fine sea salt

🌶️

2.5 ml

Urfa chilli flakes

⚫

1 ml

Black pepper

🌿

10 g

Fresh basil

🧄

2

Garlic cloves

🍋

1

Lime

  1. Preheat

    Preheat the oven to 220°C fan.

  2. Crush
    • cherry tomatoes

    Crush the cherry tomatoes by hand and discard most of their seeds.

  3. Combine
    • cherry tomatoes
    • red bird's eye chilli
    • olive oil

    Combine the cherry tomatoes, red bird's eye chilli, olive oil, salted butter, and lemon juice in the baking dish.

  4. Mix
    • maple syrup
    • medium curry powder
    • Red birdseye chillies

    Mix the maple syrup, medium curry powder, fine sea salt, urfa chilli flakes, and black pepper in the large bowl.

  5. Pat
    • chicken breast

    Pat the chicken breast dry and place one breast on the parchment paper.

  6. Butterfly
    • chicken breast

    Butterfly the chicken breast by slicing into its thick side without cutting through.

  7. Drizzle
    • chicken breast
    • olive oil

    Drizzle the butterflied chicken breast with a little olive oil and cover it with parchment paper.

  8. Pound
    • chicken breast

    Pound the chicken breast with the rolling pin until it is about 2 cm thick.

  9. Pound
    • chicken breast
    • olive oil

    Repeat the butterflying and pounding process with the remaining chicken breast.

  10. Coat
    • chicken breast
    • maple syrup
    • medium curry powder

    Coat both chicken breasts evenly in the curry marinade.

  11. Arrange
    • chicken breast
    • cherry tomatoes

    Arrange the marinated chicken breasts flat in the baking dish among the tomatoes.

  12. Bake
    • chicken breast
    • cherry tomatoes

    Bake for 10 to 15 minutes until the chicken is browned and the tomatoes blister.

  13. Transfer
    • chicken breast

    Transfer the cooked chicken breasts to the serving platter.

  14. Stir
    • fresh basil
    • garlic
    • lime

    Stir the fresh basil, garlic, and juice from half the lime into the tomato sauce.

  15. Spoon
    • chicken breast
    • cherry tomatoes
    • urfa chilli flakes

    Spoon the tomato sauce over the chicken and finish with urfa chilli flakes.

  16. Chop
    • red bird's eye chilli
    • lime

    Chop the red bird's eye chilli and squeeze the remaining lime over the dish.

Chicken Cutlets in Curry Butter by @ixta.belfrage

40 min

2 servings

🍅

200 g

Cherry tomatoes

🌶️

2

Red birdseye chillies

🫒

45 ml

Olive oil

🧈

30 g

Salted butter

🍋

45 ml

Lemon juice

🍗

450 g

Chicken breasts

🍁

15 ml

Maple syrup

🍛

5 ml

Curry powder

🧂

5 ml

Fine sea salt

🌶️

2.5 ml

Urfa chilli flakes

⚫

1 ml

Black pepper

🌿

10 g

Fresh basil

🧄

2

Garlic cloves

🍋

1

Lime

Preparation Steps

  1. Step 1/16

    Preheat the oven to 220°C fan.

  2. Step 2/16

    Crush the cherry tomatoes by hand and discard most of their seeds.

    🍅cherry tomatoes

  3. Step 3/16

    Combine the cherry tomatoes, red bird's eye chilli, olive oil, salted butter, and lemon juice in the baking dish.

    🍅cherry tomatoes
    🌶️red bird's eye chilli
    🫒olive oil
    🧈salted butter
    🍋lemon juice
    🍳baking dish
    🥄spoon

  4. Step 4/16

    Mix the maple syrup, medium curry powder, fine sea salt, urfa chilli flakes, and black pepper in the large bowl.

    🍁maple syrup
    🍛medium curry powder
    🧂fine sea salt
    🌶️urfa chilli flakes
    ⚫black pepper
    🥣large bowl
    🥄spoon

  5. Step 5/16

    Pat the chicken breast dry and place one breast on the parchment paper.

    🍗chicken breast
    📜parchment paper

  6. Step 6/16

    Butterfly the chicken breast by slicing into its thick side without cutting through.

    🍗chicken breast
    🔪chef's knife
    📜parchment paper

  7. Step 7/16

    Drizzle the butterflied chicken breast with a little olive oil and cover it with parchment paper.

    🍗chicken breast
    🫒olive oil
    📜parchment paper

  8. Step 8/16

    Pound the chicken breast with the rolling pin until it is about 2 cm thick.

    🍗chicken breast
    🥖rolling pin
    📜parchment paper

  9. Step 9/16

    Repeat the butterflying and pounding process with the remaining chicken breast.

    🍗chicken breast
    🫒olive oil
    🔪chef's knife
    🥖rolling pin
    📜parchment paper

  10. Step 10/16

    Coat both chicken breasts evenly in the curry marinade.

    🍗chicken breast
    🍁maple syrup
    🍛medium curry powder
    🧂fine sea salt
    🌶️urfa chilli flakes
    ⚫black pepper
    🥣large bowl

  11. Step 11/16

    Arrange the marinated chicken breasts flat in the baking dish among the tomatoes.

    🍗chicken breast
    🍅cherry tomatoes
    🍳baking dish

  12. Step 12/16

    Bake for 10 to 15 minutes until the chicken is browned and the tomatoes blister.

    🍗chicken breast
    🍅cherry tomatoes
    🍳baking dish

  13. Step 13/16

    Transfer the cooked chicken breasts to the serving platter.

    🍗chicken breast
    🍽️serving platter

  14. Step 14/16

    Stir the fresh basil, garlic, and juice from half the lime into the tomato sauce.

    🌿fresh basil
    🧄garlic
    🍋lime
    🍅cherry tomatoes
    🍳baking dish
    🥄spoon
    🔪chef's knife
    🪵cutting board

  15. Step 15/16

    Spoon the tomato sauce over the chicken and finish with urfa chilli flakes.

    🍗chicken breast
    🍅cherry tomatoes
    🌶️urfa chilli flakes
    🍽️serving platter
    🥄spoon

  16. Step 16/16

    Chop the red bird's eye chilli and squeeze the remaining lime over the dish.

    🌶️red bird's eye chilli
    🍋lime
    🔪chef's knife
    🪵cutting board
    🍽️serving platter

Composition

Ingredients

Types

Vegetables, Oils, Dairy, Fruit, Meat, Sweeteners, Seasonings, Spices, Herbs

Ingredients

Cherry tomatoes, Red birdseye chillies, Olive oil, Salted butter, Lemon juice, Chicken breasts, Maple syrup, Curry powder, Fine sea salt, Urfa chilli flakes, Black pepper, Fresh basil, Garlic cloves, Lime

Notes

Cherry tomatoes (sweet, ripe), Lemon juice (juice of 1 lemon), Curry powder (medium), Black pepper (freshly cracked, to taste), Garlic cloves (finely chopped), Lime (halved)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, Low carbohydrate

Calories

650 kcal

Macro nutrients

Protein: 57g, Fat: 38g, Carbohydrates: 18g, Fiber: 3g, Sugar: 12g

Nutritional Information

Minerals

Potassium: 950mg, Calcium: 90mg, Iron: 2.5mg, Sodium: 1450mg

Vitamins

Vitamin C: 55mg, Vitamin A: 180µg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

baking dish, large bowl, parchment paper, chef's knife, rolling pin, cutting board, serving platter, spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Summer Dinner

Origin

Source

Platform

instagram

Original Creator

@ixta.belfrage

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Juicy, Tender, Buttery, Soft, Slightly charred

Flavors

Curry, Sweet, Tangy, Spicy, Herbaceous, Savory, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Store in a freezer-safe airtight container,Freeze without fresh basil if possible)