Adapted from Wolfgang Puck
2 skinless, boneless chicken breasts
1 1/2 tsps curry powder
1/2 tsp ground cumin
1/2 tsp coriander
2 tbsps peanut oil
fresh lemon juice
a pinch of cilantro leaves, finely chopped
olive oil, salt and pepper
1. To prepare the marinade, in a small bowl combine the spices. Spoon the oil over the chicken, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides.
2. In a deep skillet, heat olive oil. Fry the chicken in medium heat until golden brown on both sides and cooked through. Sprinkle with lemon juice and cilantro before serving.