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


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.