Chicken Key Lime Curry
. 19
Ingredients
| 4 | cups |
onions
about 2 large, sliced, divided |
|
| 1 | inch |
ginger
peeled, chopped, about 1 piece |
* |
| 4 | cloves |
garlic
|
|
| 2 ½ | cups |
water
divided |
|
| 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
fresh |
|
| 1 | x |
rice
steamed, accompaniment, as needed |
* |
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.
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Nutrition Facts
Serving Size 714g (25.2 oz)
