Pan-fried Chicken with Curried Roasted Red Pepper Sauce and Roasted Veg Hash

A quick and fuss free dinner. Searing the chicken locks in the flavour and moisture, and cooking it in chicken broth helps to keep the chicken extra moist. A great technique to use, especially when working with tough chicken breasts. This dish is really quite ordinary but the Curried Roasted Red Pepper Sauce added a wow factor to it.

Ingredients (Serves 2)

• 2 med sized potatoes, cut into 1.5 inch cubes
• 1 carrot, cut into 1/2 inch pieces
• 1/2 med yellow onion, sliced
• 1/2 green pepper, sliced
• 3 tbsp olive oil
• 4 small chicken breast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cumin
• 1/4 tsp paprika
• salt and pepper to taste
• 1/2 cup chicken broth
• 1/2 cup Curried Roasted Red Pepper Sauce (Click to get recipe)

Preheat oven to 200C
Bring a pot of water to boil.
Boil carrot and potatoes for about 5 mins, remove from heat, and drain.

In a large ziplock bag, toss together 2 tbsp of oil, salt, pepper, potatoes, carrot, onion, green pepper.

Pour it out in lightly greased baking tray.
Bake for about 25 mins.

Season chicken breasts with the remaining spices, salt, and pepper.

Heat pan with oil on med high heat.
When pan is hot, add the chicken.

Brown both sides of the chicken.

When both sides are browned, and middle should remain uncooked.
Pour in 1/2 cup of chicken broth.

Cover (lock) and allow to cook for a couple of minutes until chicken is cooked through and juices runs clear.

Set aside for plating.

Serve with roasted vegetables and Curried Roasted Red Pepper Sauce.

Bon appetit!!