Curry Chicken with Cilantro Lime Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless, skinless chicken breast halves (about 6 ounces each).5 tsp red curry powdercoarse salt and ground pepper2 Tbsp plus 1 tsp vegetable oil2 packed cups cilantro leaves.5 tsp grated peeled ginger1 Tbsp fresh lime juice1 Tbsp rice vinegar.5 tsp sugar1 shallot, chopped1 tsp turmeric.75 cup coconut milk1 cup basmati rice
serves 4
1. Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 Tbsp oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.
2. In a blender, combine 1 Tbsp oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 Tbsp water. Puree until smooth, set aside.
3. In a medium saucepan, heat remaining tsp oil over medium. Add shallot and turnmeric, season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 1 to 2 minutes. Add coconut milk and 1 cup water; bring to a boil. Reduce to a simmer, cover, and cook just until rice tender, 12 to 14 minutes. Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve rice topped with chicken and drizzled with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user AER1977.
1. Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 Tbsp oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.
2. In a blender, combine 1 Tbsp oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 Tbsp water. Puree until smooth, set aside.
3. In a medium saucepan, heat remaining tsp oil over medium. Add shallot and turnmeric, season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 1 to 2 minutes. Add coconut milk and 1 cup water; bring to a boil. Reduce to a simmer, cover, and cook just until rice tender, 12 to 14 minutes. Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve rice topped with chicken and drizzled with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user AER1977.
Nutritional Info Amount Per Serving
- Calories: 304.7
- Total Fat: 17.6 g
- Cholesterol: 49.3 mg
- Sodium: 124.2 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 1.1 g
- Protein: 21.9 g
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