Chicken breast with curry and sesame

Every time I have chicken breast in the fridge and I'm not in the mood for complicated dishes, I think of this curry and sesame option. If you also have a splash of white wine on hand, it becomes even more flavorful, but it's not mandatory. I use the whole breast, cut it quickly, and I pretty much know all the steps by heart. It's a great recipe when you want something quick and hassle-free.

Quick Info

Total time: about 25 minutes
Preparation time: 5-10 minutes
Cooking time: 15-20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, quick, chicken

Ingredients

600 g chicken breast (whole piece)
oil (enough to cover the bottom of the pan)
sesame (a few tablespoons, to taste)
curry (1 teaspoon or to preference)
salt
garlic (1-2 cloves, optional, crushed or finely chopped)
(optional) 1/2 cup white wine
(water, if needed)

Instructions

1. Wash the chicken breast and pat it dry with a paper towel. Cut it into bite-sized pieces, not too small. I prefer cubes about the size of two fingers, so they don’t dry out too quickly.

2. Place a pan over medium heat and add enough oil to cover the bottom.

3. When the oil is hot, add the chicken pieces to the pan in a single layer. Let them brown on one side, then turn them over without overcrowding.

4. Sprinkle salt over the meat and stir gently.

5. Once the meat starts to color, add the curry. Put it directly into the pan and stir the chicken a few times to coat all the pieces well.

6. If you notice the chicken starting to stick or dry out too much, pour in a little water (a few tablespoons) and let it reduce.

7. Optionally, you can add the white wine now. Stir and let it simmer for 1-2 minutes to evaporate the alcohol.

8. If you want to use garlic, add it now at the end so it doesn’t burn. Cook everything for another minute, stirring continuously.

9. When the chicken is nearly done (you shouldn’t see any raw parts), sprinkle the sesame seeds all over. Stir gently so they don’t fall to the bottom of the pan, just enough to warm them slightly.

10. Turn off the heat. You can serve immediately or let it sit covered for 1-2 minutes to let the flavors meld.

Why I make this recipe often

It’s one of the quickest options when I have chicken and don’t want to cook complicated dishes. It requires no special preparations, the ingredients are few and always on hand. It easily adapts to what you have at home. It works for both lunch and dinner without much thought.

Tips and Variations

Tips

Don’t cut the chicken pieces too small, or they will become dry.
If you don’t have curry powder, you can use a simple mix of turmeric with a bit of pepper.
Add the sesame only at the end, don’t toast it from the beginning.
Garlic is optional and doesn’t change the base flavor.

Substitutions

You can replace the chicken breast with boneless thighs if you prefer more tender meat.
The white wine is not mandatory; you can skip it without any issues.
If you don’t have sesame, the recipe works without it, but the texture won’t be the same.

Variations

You can add a bit of chili if you want something spicy.
Sprinkling some chopped green onions on top when serving works well.
If you want a creamier version, add a splash of sour cream at the end (this isn’t in the original recipe, but it works).

Serving Ideas

It can be served with plain rice, boiled potatoes, or on a green salad.
Sautéed vegetables go well on the side if you have the time.

Frequently Asked Questions

1. Can I make the recipe without white wine?
Yes, the wine is optional. If you don’t have it or don’t want to use it, feel free to leave it out. It doesn’t affect the essence of the recipe.

2. Can I use another type of meat?
You can use boneless chicken thighs if you prefer. The cooking time may be slightly longer, but the method remains the same.

3. What kind of curry is used?
Classic curry powder, not too spicy. If you have more aromatic curry blends, adjust the amount to taste.

4. Does the sesame need to be toasted beforehand?
It’s not necessary to toast it separately. It’s added directly at the end and warmed slightly in the pan to release its flavor.

5. Can I add vegetables?
It’s not included in the recipe, but if you want, you can add some bell peppers or onions at the end. Be careful not to overcrowd the pan so the meat cooks well.

Nutritional Values

Approximately, per serving (out of 4):
Calories: 220-260 kcal
Protein: 32-35 g
Fat: 6-8 g (from chicken, oil, and sesame)
Carbohydrates: 2-4 g
Curry and sesame add a small calorie contribution, most coming from the chicken and oil. Amounts may vary depending on how much oil you use.

Storage and Reheating

The dish keeps well in the fridge for 1-2 days in a covered container. When reheating, you can use a pan or microwave. Tip: add a tablespoon of water to prevent it from drying out. I don’t recommend keeping it for more than two days, as the chicken breast tends to toughen in the fridge. The recipe is not suitable for freezing.

I had a whole chicken breast. I washed it and cut it into pieces, not too small. In a pan, we heat some oil. When it's hot, we add the chicken pieces. We let them brown and add salt, mixing. We also add curry. If needed, we pour in a little water. When it's almost done, we add sesame seeds. We mix gently and the dish is ready. You can also add 1/2 cup of white wine.

 Ingredients: 600 g chicken breast (1 piece) oil sesame curry salt garlic

 Tags:  chicken curry