Chicken Curry With Lime Leaf Lemongrass Mango Food

CURRY CHICKEN WITH CILANTRO LIME SAUCE

Curry Chicken with Cilantro Lime Sauce image

Turmeric combined with red curry powder makes a plain breast of chicken anything but. The cilantro sauce offers a bright contrast to the turmeric-infused rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon red curry powder
Coarse salt and ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
2 packed cups cilantro leaves
1/2 teaspoon grated peeled ginger
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1/2 teaspoon sugar
1 shallot, chopped
1 teaspoon turmeric
3/4 cup coconut milk
1 cup basmati rice

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.

SPICY INDIAN CHICKEN AND MANGO CURRY

Spicy Indian Chicken and Mango Curry image

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Provided by KIKI810

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

Steps:

Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g

CHICKEN WITH LEMONGRASS & COCONUT

Chicken with lemongrass & coconut image

An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze

Provided by Mary Cadogan

Categories Dinner, Main course

Time 40m

Number Of Ingredients 11

Ingredients

2 x cans coconut milk
3 tbsp fish sauce
3cm piece ginger or galangal, finely chopped
2 lemongrass stalks, finely sliced
6 freeze-dried kaffir lime leaves (Barts is very good)
1 fresh red chilli , chopped
2 tsp light muscovado sugar
500g boneless skinless chicken breast , cut into chunks
2 tbsp lime juice
good handful fresh basil and coriander, roughly chopped
250-350g Thai rice , cooked following pack instructions, to serve

Steps:

Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.89 milligram of sodium

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