Chicken Key Lime Curry

50 Prep: 10 minutes Cook: 35 minutes

1269 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

4	cups	onions	about 2 large, sliced, divided
1	inch	ginger	peeled, chopped, about 1 piece
4	cloves	garlic
2 1/2	cups	water	divided
2	tablespoons	vegetable oil
3 1/2	pounds	chicken	cut into serving pieces
2	tablespoons	curry powder	preferably Madras
2	tablespoons	tomato paste
1	tablespoon	sugar
1	each	lime	key, thinly sliced
2	tablespoons	key lime juice	fresh
1	x	rice	steamed, accompaniment, as needed

Directions

Blend 1 cup onions with ginger, garlic, and 1/2 cup water in a blender.

Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers.

Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.

Brown, skin side down, about 6 minutes (don’t turn over), then transfer to a plate. Add remaining onions to skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Transfer with a slotted spoon to plate with chicken.

Reduce heat to medium and add onion-ginger paste to skillet.

Cook, stirring, 1 minute.

Add curry powder and cook, stirring, 1 minute. Stir in tomato paste, remaining 2 cups water, sugar, and 1/2 teaspoon salt and bring to a simmer.

Return chicken and onions to skillet with sliced lime and simmer, partially covered, turning chicken once, until just cooked through, 25 to 30 minutes.

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Nutrition Facts

Serving Size 714g

Amount per Serving

Calories 1269 42% of calories from fat

	% Daily Value*
Total Fat 60.0g	92%
Saturated Fat 15.0g	77%
Trans Fat 0.0g
Cholesterol 358mg	119%
Sodium 406mg	17%
Total Carbohydrate 59.0g	20%
Dietary Fiber 5.0g	18%
Sugars 9.0g
Protein 118.0g	236%

Vitamin A	11%		Vitamin C	34%
Calcium	18%		Iron	42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Top Round Aromatica

This is a great dish if you love black pepper. I also add a bag of defrosted pearl onions to the last 5 minutes of cooking time and I cook my meat longer since we like very well done meat. I have made this twice and the quality of the meat really makes a difference.

Reviewed by mogarraz