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Chicken Key Lime Curry














Trans-fat Free, Good source of fiber


4 cups onions
about 2 large, sliced, divided
1 inch ginger
peeled, chopped, about 1 piece
4 cloves garlic
2 ½ cups water
2 tablespoons vegetable oil
3 ½ pounds chicken
cut into serving pieces
2 tablespoons curry powder
preferably Madras
2 tablespoons tomato paste
1 tablespoon sugar
1 each limes
key, thinly sliced
2 tablespoons key lime juice
1 x rice
steamed, accompaniment, as needed


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 714g (25.2 oz)
Amount per Serving
Calories 107431% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 354mg 118%
Sodium 366mg 15%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 18%
Sugars g
Protein 242g
Vitamin A 8% Vitamin C 34%
Calcium 14% Iron 38%
* based on a 2,000 calorie diet How is this calculated?


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