Chicken Thighs with Lime and Curry

"The lime and cilantro and a very fresh taste to this curry. I like it served over rice. A wok works well to make this in (of course, I think a wok works well to make everything in)."
 
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photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder
photo by PalatablePastime photo by PalatablePastime
Ready In:
40mins
Ingredients:
12
Serves:
8
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ingredients

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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

  1. Great meal! Such a tribute to my favorite part of the chicken. If this recipe had the words "boneless, skinless chicken breasts", I wouldn't have given it a second glance.
     
  2. 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.
     
  3. 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.
     
  4. YUM! I think I will try this dish with twice the amount of lime.
     
  5. 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

  1. 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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