Chicken Breasts With Lime Curry Sauce Food

GARLIC LIME CHICKEN BREASTS

Steps:

• Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
• Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
• Put a rack in the upper third of the oven and preheat to 400 degrees.
• Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
• Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
• If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
• Serve with lime wedges.

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 CHICKEN CURRY

Steps:

• 1 To make spice paste, place paste ingredients in a blender. Process to form a thick paste.2 Heat oil in a pan and add spice paste. Cook over a low heat for 5 minutes until paste becomes fragrant.3 Add chicken and stir-fry for 2-3 minutes, coating chicken with paste. Add coconut milk, lime quarters, kaffir lime leaves and sweet chilli sauce. Cover and simmer for 30 minutes.4 Remove lid for last 10 minutes of cooking to reduce liquid until thick and creamy. Stir in vegetables and cook through. Add salt to taste and garnish with coriander. Serve with rice.

THAI LIME CURRY

Steps:

• Cut chicken into bite size pieces.
• In a skillet, brown chicken; add shallots and continue cooking until softened.
• Add curry paste and cook for 1 minute.
• Stir in chicken stock, lemongrass, lime leaves and lime juice. Cover and simmer about 10 minutes.
• Remove lid; add hot pepper flakes and coconut milk.
• Continue cooking until sauce thickens enough to coat the back of a spoon.
• Garnish with chopped cilantro and serve immediately with jasmine rice.

CHICKEN BREASTS WITH LIME SAUCE

Steps:

• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
• Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
• Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

CHICKEN BREASTS WITH CURRY

Steps:

• Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
• Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
• Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
• Sprinkle chicken with salt and pepper.
• Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
• Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

THAI COCONUT LIME CHICKEN

Steps:

• Preheat a 9″ skillet (I use cast iron) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
• Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.
• Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium-low and cook stirring often until the onion softens and is lightly browned, 4-5 minutes.
• Next add the optional chili, lime zest, coconut milk, and fish sauce. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
• Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 10 minutes, then turn the chicken breasts over and cook an additional 10 minutes, or until the chicken is just done in the center.
• When the chicken is done, add the lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh herbs over the top if using, and serve!

CHICKEN BREASTS WITH APPLE CURRY SAUCE

Steps:

• Preheat oven to 200°.
• Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
• Cover the pan; heat the chicken breasts over low heat for five minutes.
• Transfer to a platter. Keep warm in the oven while you're making the sauce.
• To make the sauce, melt the butter in the sauté pan.
• Add the onion and sauté over low heat till transparent.
• Add the garlic and apples and sauté for 2 minutes.
• Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
• Add the chicken stock, lime rind, lime juice and chutney.
• Bring sauce to a boil, stirring constantly.
• Pour around chicken and serve.
• It's great served over rice.

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE

Steps:

• Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
• Add the chicken breasts and coat them well with the marinade.
• Cover, and refrigerate for 2 hours.
• Pre-heat oven to 400°F.
• Heat the olive oil in a frying pan and brown the chicken on both sides.
• Season with salt and pepper to taste.
• Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
• As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
• Heat the peanut oil in a small sauce pan.
• Add in the paste and gently fry for 5 minutes, stirring often.
• Add in the coconut milk and mix well.
• Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
• Remove the chicken to the serving plate and spoon the sauce over the top.
• Serve with rice.

CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN

Steps:

• Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
• Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
• Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
• Serve with steamed rice.

CHICKEN WITH CREAMY CURRY SAUCE

Steps:

• Gather the ingredients.
• Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
• Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
• In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
• Cover the pan and simmer for 5 to 10 minutes longer.
• Stir in the cream and add salt to taste. Heat through.
• Remove the chicken and sauce to a serving dish.
• Serve chicken breasts over hot cooked rice with some of the sauce.

CHICKEN WITH CHILLI LIME SAUCE

Steps:

• Place the chicken breasts between cling-film and beat out to an even thickness. On the skin side, using a sharp knife, lightly score a criss-cross. Place the chicken in a dish and pour soy sauce over the chicken. Turn to coat all over. Set aside for 20 minutes.
• Put the fish sauce and Lime Cordial into a bowl. Remove the seeds from the chilli and chop finely. Add the chilli to the bowl and mix together with chopped spring onions, soy sauce and sesame oil. Just before serving, stir in the coriander.
• To cook the chicken, heat a griddle pan. When it is almost smoking hot, lift the chicken from the pan, drain the excess soy sauce, and then lightly spray the chicken with oil. Place the chicken in the pan to cook over a medium high heat for 3 minutes until it lifts easily from the pan and is marked from the griddle. Turn at an angle and cook another 2-3 minutes until marked.
• Turn the chicken breasts over and cook for 3-4 minutes (depending on the thickness of the chicken) until cooked through. Transfer chicken to a plate and spoon over the sauce.
• Serve with some stir-fried vegetables and boiled rice.

CHICKEN WITH COCONUT CURRY SAUCE

Steps:

• Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.

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 WITH CHILLI & LIME

Steps:

• Add the coriander to pestle and mortar and crush then add the rest of the spices and mix thoroughly. Rub the chicken with oil and rub in the spice mixture. Then rub the lime zest on top. Leave to one side.
• Add a little oil to a medium saucepan. Fry the onion and half the sliced garlic for a few minutes then add the chicken stock. Add the rice and cook per packet instructions. Add the kale about 5 minutes before the rice is cooked.
• Meanwhile heat a griddle pan and cook the chicken turning once. While cooking heat a little oil in a small saucepan and fry the rest of the garlic and all the chilli. After a few minutes add all the lime and lemon juice and cook on a high heat until thickened slightly then remove from the heat.
• Pile half the rice on each plate and place a chicken breast on each pile. Finish with half the chilli lime dressing on top and serve.

CURRY CHICKEN WITH CILANTRO LIME SAUCE

Steps:

• Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.
• In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.
• In a medium saucepan, heat remaining teaspoon oil over medium. Add shallot and turmeric; 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. Stir in rice; return to a boil. Reduce to a simmer, cover, and cook just until rice is 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.