Chicken Cutlets with Curry and Coconut Milk

1. *Cook the Chicken:
Season chicken cutlets with paprika, garlic powder, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove and set aside.
2. Prepare the Sauce:
In the same skillet, heat 1 tablespoon olive oil. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in garlic and bell pepper, cooking for another 2 minutes.
3. Flavor the Sauce:

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Add curry powder and turmeric (if using) to the skillet, stirring to coat the vegetables. Add coconut milk, chicken broth, tomato paste, salt, and pepper. Stir well and simmer for 5 minutes until the sauce thickens slightly.
4. Combine:
Return the chicken cutlets to the skillet, spoon the curry coconut sauce over them, and simmer for an additional 3-4 minutes.
5. Serve:
Serve warm over steamed rice, garnished with fresh cilantro and diced tomatoes if desired.
Prep time: 10 min, Cooking time: 20 min, Servings: 4, Kcal: 380 per serving