Succulent and spicy, low-cal, low or no carbs and ready in minutes. Preparation is a total doddle. I’m embarrassed to call this a ‘recipe’.
• Chicken breast - one large or two small, skin removed
• Madras spice powder
• 1 tbsp chickpea or wheat flour - optional. No carbs in this recipe if you skip the flour.
• 6-8 g of butter (butter tastes better than olive oil)
If you're using a large breast, slice it horizontally in two to make two 'steaks'. If using small breasts, open out but do not cut through or leave as they are.
Dust the chicken in the spice powder on both sides and leave while you prepare your side dish (I serve this with a Madhur Jaffrey recipe for cabbage and peas from her Indian Cooking book - another speedy, tasty recipe).
The chicken will only take a few minutes to cook. So when it's about time, dust the chicken in the chickpea or wheat flour if using.
Melt the butter in a suitably sized pan (use as small as you can get away with so that you don't need to add additional butter) and cook the chicken on both sides till cooked through.
And that is it!