Lime Curry Chicken Food

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.

LIME CURRY CHICKEN

Steps:

• Cut chicken into thin slices.
• In a large non-stick skillet, heat oil and saute shallots until softened.
• Add bell pepper and cook until tender; stir in curry powder.
• Add chicken and stir fry until chicken is no longer pink.
• Add lime juice.
• Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
• Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.

RED CURRY-LIME CHICKEN WINGS

Steps:

• Preheat the oven to 475 degrees F.
• Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes.
• In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot.

SPICY GARLIC LIME CHICKEN

Steps:

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO

Steps:

• Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
• Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
• Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.

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.

SPICE & LIME CHICKEN

Steps:

• In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.
• Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.

PERSIAN CHICKEN WITH TURMERIC AND LIME

Steps:

• Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
• Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
• Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
• Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
• Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.