CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO
Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
- Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
- Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.
Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium
CHICKEN KEY LIME CURRY
Provided by Melissa Roberts
Categories Garlic Tomato Quick & Easy Dinner Curry Potluck Simmer Lime Juice Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Blend 1 cup onions with ginger, garlic, and 1/2 cup water in a blender.
- Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Brown, skin side down, about 6 minutes (don't turn over), then transfer to a plate. Add remaining onions to skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Transfer with a slotted spoon to plate with chicken.
- Reduce heat to medium and add onion-ginger paste to skillet. Cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Stir in tomato paste, remaining 2 cups water, sugar, and 1/2 teaspoon salt and bring to a simmer.
- Return chicken and onions to skillet with sliced lime and simmer, partially covered, turning chicken once, until just cooked through, 25 to 30 minutes.
LIME CURRY CHICKEN
Make and share this Lime Curry Chicken recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into thin slices.
- In a large non-stick skillet, heat oil and saute shallots until softened.
- Add bell pepper and cook until tender; stir in curry powder.
- Add chicken and stir fry until chicken is no longer pink.
- Add lime juice.
- Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
- Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.
Nutrition Facts : Calories 858.4, Fat 64.2, SaturatedFat 5.4, Cholesterol 66.4, Sodium 471, Carbohydrate 29.5, Fiber 14.2, Sugar 9.1, Protein 52.6
CHICKEN BREASTS WITH LIME CURRY SAUCE
Make and share this Chicken Breasts With Lime Curry Sauce recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add chicken, sprinkle with garlic powder and cook, turning once, until golden, 3-4 minutes per side. Remove to a plate and set aside.
- In the same skillet, melt remaining 2 tablespoons of butter.
- Add onion, curry powder, salt and pepper. Cook, stirring, 3 minutes, or until onions are tender.
- Stir in flour; cook, stirring, 1 minute.
- Stir in lime juice and light cream.
- Heat to boiling, stirring occasionally. Reduce heat to low and simmer 7-8 minutes, or until sauce has thickened. Remove from heat.
- Spoon sauce over chicken breasts and top with a sprinkling of tomatoes and lime slices. Serve with hot cooked rice.
CHICKEN THIGHS WITH LIME AND CURRY
The lime and cilantro and a very fresh taste to this curry. I like it served over rice. A wok works well to make this in (of course, I think a wok works well to make everything in).
Provided by ChrisMc
Categories Curries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend flour and pepper, and dredge thighs in mixture.
- Brown chicken in oil.
- Remove chicken to a plate.
- Add onion, garlic, and flour, and saute.
- Add broth, curry, and pepper sauce and stir to blend well.
- Simmer mixture for 2 minutes, then bring to a boil and add chicken, lime zest and lime juice.
- Cook until chicken is cooked through.
- Add cilantro and sour cream just before serving.
More about "chicken lime curry recipes"
20 MINUTE COCONUT LIME CHICKEN CURRY - TEA FOR TURMERIC
From teaforturmeric.com
5/5 (9)Total Time 20 minsCategory Main CourseCalories 135 per serving
- (Optional Step) Place the chicken in a strainer or colander and sprinkle it with baking soda. Mix well and let this mixture marinate for about 20 minutes. Rinse the chicken thoroughly, ensuring it's completely free of any baking soda. Set aside.
- Heat oil in a large skillet over medium heat. Add the slit green chili pepper and sauté for about a minute. Add the garlic and ginger and sauté until the raw smell disappears, or about 20-30 seconds.
- Raise the heat to medium-high and add the chicken, spices and salt and cook, stirring frequently, until it is half cooked or begins to brown, about 5 minutes.
- Add the coconut milk and let it come to a simmer. Cover and let this cook for about 5 minutes, or until the chicken is cooked through. Turn off the heat and add the lime zest and juice. Garnish with chopped cilantro and serve over white or brown rice. Enjoy!
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- Place the curry paste ingredients into a pestle and mortar (2 cloves garlic, 1" cube ginger, 1 green chilli (stalk removed), 1 tbsp ground coriander, 1 tsp fenugreek, 1 tsp turmeric, 1 tbsp tomato purée) and bash until there are no large lumps.
- About 5 minutes before the sauce is cooked, cook the chicken. Heat a frying pan, add the chicken and cook for c. 5 minutes until it is piping hot all the way through. Turn it during cooking to ensure it cooks evenly.
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