Chicken Key Lime Curry
Submitted by happyzhangbo
Crispy-skinned chicken simmers in a Madras curry sauce with a ginger-garlic-onion paste and sliced key limes. Tangy, aromatic, and on the table in under an hour.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
50Key limes in a curry? Trust the process, because this one is a stunner.
A blended paste of onion, fresh ginger, and garlic forms the aromatic base, bloomed with Madras curry powder in the skillet until fragrant. Tomato paste and a touch of sugar balance the sauce, and then sliced key limes go right into the pot, softening and releasing their floral tartness as the chicken simmers.
The result is a curry that’s bright, tangy, and deeply savory all at once, with that unmistakable key lime perfume threading through every bite.
Serve it over steamed rice and watch the bowls come back empty.
Kitchen Tips
- Brown the chicken skin-side down for a full 6 minutes without flipping; the crispy skin adds incredible texture to the finished dish
- Madras curry powder is hotter than standard curry powder, so adjust to your heat preference
- Slice the key limes paper-thin so they almost melt into the sauce as it simmers
- Fresh key lime juice stirred in at the end keeps the citrus flavor bright and forward
Ingredients
Directions
Blend 1 cup onions with ginger, garlic, and ½ 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 ½ 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 ½ 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.
Comments
