Curry Chicken with Cilantro Lime Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Curry Chicken with Cilantro Lime Sauce calories by ingredient
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We have also used white fish instead of chicken... We have also used white fish instead of chicken...
Number of Servings: 4


    4 boneless, skinless chicken breast halves (about 6 ounces each)
    .5 tsp red curry powder
    coarse salt and ground pepper
    2 Tbsp plus 1 tsp vegetable oil
    2 packed cups cilantro leaves
    .5 tsp grated peeled ginger
    1 Tbsp fresh lime juice
    1 Tbsp rice vinegar
    .5 tsp sugar
    1 shallot, chopped
    1 tsp turmeric
    .75 cup coconut milk
    1 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.

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