Chicken Thighs With Lime And Curry Food

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE

Steps:

• In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Line a sheet pan with aluminum foil and top with a cooling rack.
• Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
• In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
• What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.

CURRIED CHICKEN THIGHS

Steps:

• Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
• Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
• Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
• Stir in cream and peas. Season to taste. Serve with basmati rice.

CHICKEN WITH BASIL AND LIME

Steps:

• Stir together 1 tablespoon lime juice, oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.
• Heat broiler. Arrange chicken on top of shallot in dish. Broil 8 inches from heat source until lightly browned, about 7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Reserve pan juices.
• Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.

KEY LIME CHICKEN THIGHS

Steps:

• Place chicken in a greased 13x9-in. baking dish. Dot with butter; sprinkle with lime juice and pepper sauce. Combine remaining ingredients; sprinkle evenly over chicken. , Bake, uncovered, at 425° until a thermometer reads 170°-175°, about 30 minutes.

CHICKEN THIGHS WITH LIME AND CURRY

Steps:

• Blend flour and pepper, and dredge thighs in mixture.
• Brown chicken in oil.
• Remove chicken to a plate.
• Add onion, garlic, and flour, and saute.
• Add broth, curry, and pepper sauce and stir to blend well.
• Simmer mixture for 2 minutes, then bring to a boil and add chicken, lime zest and lime juice.
• Cook until chicken is cooked through.
• Add cilantro and sour cream just before serving.

COCONUT CURRY CHICKEN THIGHS

Steps:

• Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.
• Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.
• Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.
• In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.
• Season the chicken with lemon juice, salt and pepper and serve.

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES

Steps:

• Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
• Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
• Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
• Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
• Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
• Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
• Serve immediately with lime wedges.
• DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

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 COCONUT CURRY CHICKEN

Steps:

• Preheat oven to 400 degrees F. Season chicken with salt and pepper, to taste. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. In a medium bowl, whisk together coconut milk and cornstarch; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately, garnished with chili pepper and cilantro, if desired.

CILANTRO LIME CHICKEN THIGHS

Steps:

• In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.