COCONUT-LIME CURRIED CHICKEN
As an up-and-coming chef, I did several stints cooking on cruise ships in the Caribbean. I loved getting out at each port and tasting the local food. That's when I discovered Trinidadian curry, which I've re-created here, adding touches of Asia with the ginger and lime. You can serve it with noodles, couscous, quinoa, rice -- whatever you've got on hand that is quick and delicious -- but my choice would be roti (Indian flatbread).
Provided by Marcus Samuelsson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the 2 tablespoons oil in a large skillet and turn the heat to medium.
- Meanwhile, season the chicken breasts with salt and pepper on each side. Add 2 tablespoons of the curry paste and half of the cilantro. Massage the chicken, rubbing in the curry paste and cilantro.
- When the oil is shimmering, add the chicken in one layer and cook until browned, about 3 minutes per side. Remove to a plate. The chicken will not be cooked through at this point.
- Add the onion, garlic, ginger and 1 tablespoon of the butter. Season with salt and pepper. Add a drizzle of oil if the skillet looks dry and stir together. Clear some space in the skillet and add 2 of the lime halves cut-side down. Add the remaining 2 tablespoons curry paste and cook, stirring occasionally, until the onion is translucent and the garlic is slightly golden, about 5 minutes. During this time, leave the limes cut side down. Return the chicken to the skillet. Sprinkle with most of the lime zest and reserve the rest for garnish. Add the thyme leaves and bring to a simmer. Remove the lime halves.
- Reduce the heat to medium-low and stir in the coconut milk, water and half of the lime juice. Bring to a simmer. Add the rice, if using, and stir together. Add half of the remaining chopped herbs and all of the remaining lime juice. Flip the chicken to coat, add the raisins and continue to simmer until the sauce is slightly thickened and the chicken is cooked through, about 10 minutes. Taste and adjust the seasonings as needed. Stir in the remaining 1 tablespoon butter and the chopped herbs and squeeze in more lime juice, as desired.
- Garnish with the coconut and reserved lime zest and serve.
COCONUT LIME CHICKEN CURRY
I came up with this recipe, trying to copy my favorite from a local Indian restaurant. Adding the green chile salsa is what finally did the trick! Although they don't serve it this way at the restaurant, I stir-fried some vegetables and mixed them in before serving. Served with Cilantro Lime Rice recipe #157086.
Provided by hotdishmama
Categories Curries
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1-inch chunks and sautee in a little oil until surface is lightly brown (do not need to cook through). Remove chicken from pan. Stir in coconut milk, broth, curry paste, curry powder, and red pepper flakes, simmer for about 5 minutes.
- Add chicken back to pan and simmer about another 5-10 minutes, until the sauce is slightly thicker and chicken is fully cooked and tender.
- Add lime juice, zest and chile salsa and stir until heated through.
- Toss in stir-fried veggies if desired, and sprinkle with cilantro leaves. Serve with rice.
Nutrition Facts : Calories 203.2, Fat 10.4, SaturatedFat 3, Cholesterol 69.6, Sodium 268.9, Carbohydrate 2.6, Fiber 0.8, Sugar 0.9, Protein 23.9
COCONUT-LIME CHICKEN CURRY SOUP
I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.
Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
COCONUT-LIME CHICKEN
Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.
Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Anything with coconut and lime just takes me right back to the tropics. I love this soup. It's actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Enjoy.
Provided by Normaone
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
- Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
- Mix in lime juice.
- Season with salt and pepper.
- Divide rice between 4 bowls.
- Ladle soup over rice.
- Sprinkle with green onions and cilantro.
- Pass lime wedges separately.
- Serve.
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Chicken Curry Soup recipe with Coconut and Lime. Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.
Provided by Sue Ellison
Categories Soup/Stew Chicken Lime Coconut Curry Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
- Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
COCONUT CHICKEN CURRY
After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!
Provided by Matthieu Duquette
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 24
Steps:
- Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
- Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
- Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 29.2 g, Cholesterol 84.6 mg, Fat 27 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 217.7 mg, Sugar 15.5 g
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