Community Pick
Chicken Thighs with Lime and Curry
photo by mickeydownunder
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 8 chicken thighs
- 3 tablespoons flour
- 1 tablespoon pepper
- 2 tablespoons oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 1⁄2 - 1 cup stock (depending on how much broth you like)
- 3 teaspoons curry powder (or to taste)
- 3 dashes hot pepper sauce
- 1 lime, zest and juice of
- 1⁄4 cup fresh cilantro
- 1⁄3 cup sour cream
directions
- 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.
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Reviews
-
This really is very fresh tasting as Chris says. I love cilantro and lime so this really suited our tastes. The only change we made to the recipe was to add a piece of fresh ginger root (it needed to be used!). The recipe is easy to make and we had all the ingredients on hand-apart from the chicken and the lime-which I really appreciate. This recipe will get made again and again.
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A huge hit at my house - definetly a "keeper". I did change the recipe by doubling it (thank goodness, it was such a hit) and I used Thai red curry paste in place of the curry powder and hot sauce. The lime really adds to this dish. I served it over brown basmati cooked in light coconut milk and threw in a couple of lime leaves.
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What a great dish !!! I loved the flavor of the lime and curry... was so unique .. I would recommend this dish as a "go to".. it certainly will be for me!! I paired this with couscous that was mixed with garbanzo beans, zuccini, and a bit more curry powder.. was YUMMY! <br/>Oh.. I want to add.. I simmered this down for probably an hour on low heat.. kept adding more chicken stock and occasionally a squirt of lime juice.. the cilantro and sour cream are a MUST .. what a great sauce it made!!
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Tweaks
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A huge hit at my house - definetly a "keeper". I did change the recipe by doubling it (thank goodness, it was such a hit) and I used Thai red curry paste in place of the curry powder and hot sauce. The lime really adds to this dish. I served it over brown basmati cooked in light coconut milk and threw in a couple of lime leaves.
RECIPE SUBMITTED BY
ChrisMc
Honolulu, Hawaii