Chicken And Lime Curry Recipes

CHICKEN THIGHS WITH LIME AND CURRY

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.

CHICKEN BREASTS WITH LIME CURRY SAUCE

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 & LIME CURRY

Steps:

• Chop the chicken breasts into bite-sized pieces and place into a large bowl.
• Add the lime juice (1 lime), hot chilli powder (½ tsp) and paprika (1 tsp).
• Cover with cling film and leave to marinate while you prepare the rest of the curry.
• 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.
• Slice the onions and roughly chop the red pepper into bite-sized chunks.
• Heat the olive oil (2 tsp) in a large saucepan. Once hot turn the heat down to low-medium and add the onions and cook for 15-20 minutes until soft and starting to brown. Stir them regularly to ensure they don't burn.
• Add the cumin seeds and cook for 1 minute.
• Add the red pepper, lime zest (1 lime), curry paste, passata (300ml) and water (200ml) and simmer for 20 minutes while the sauce thickens. Stir occasionally. Season with salt to taste.
• 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.
• Once the chicken and sauce are cooked, stir the chicken into the sauce and serve. I like mine with rice or chapatis.

LIME CURRY CHICKEN

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%.

CHICKEN KEY LIME CURRY

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.

CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO

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.