Curried Chicken With Watercress

01Method

1. 1

   Heat a large, heavy griddle pan over high heat until it is extremely hot before you begin preparing anything else.

2. 2

   While the pan heats, prepare the seasoning paste by crumbling the stock cube into a small bowl and combining it with olive oil until it forms a smooth paste. Stir in the curry powder and rosemary until evenly incorporated.

3. 3

   Coat one side of each chicken breast with half of the prepared paste, spreading it in an even layer.

4. 4

   Lay the chicken breasts paste-side down on the hot griddle and cook for 4–5 minutes. While they cook, spread the remaining paste over the exposed side of each fillet.

5. 5

   Flip the chicken breasts and cook for a further 4–5 minutes on the other side.

6. 6

   Once nearly cooked through, remove the griddle from direct heat and allow the residual heat to finish cooking the chicken. If the pan does not retain enough heat, reduce to low and continue cooking for 1–2 minutes, turning the chicken once or twice, until fully cooked through.

7. 7

   Confirm the chicken is cooked through, then transfer to a serving platter.

8. 8

   Drizzle the watercress with a little olive oil and arrange it over the chicken.

9. 9

   Finish with fresh coriander sprigs, a squeeze of lemon juice, and a drizzle of olive oil. Serve immediately.