Curry Chicken with Cilantro Lime Sauce
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- Yield Serves 4
Ingredients
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- 1/2 teaspoon red curry powder
- Coarse salt and ground pepper
- 2 tablespoons plus 1 teaspoon vegetable oil
- 2 packed cups cilantro leaves
- 1/2 teaspoon grated peeled ginger
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1 shallot, chopped
- 1 teaspoon turmeric
- 3/4 cup coconut milk
- 1 cup basmati rice
Directions
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Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.
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In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.
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In a medium saucepan, heat remaining teaspoon oil over medium. Add shallot and turmeric; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 1 to 2 minutes. Add coconut milk and 1 cup water; bring to a boil. Stir in rice; return to a boil. Reduce to a simmer, cover, and cook just until rice is tender, 12 to 14 minutes. Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve rice topped with chicken and drizzled with sauce.
Used Trader Joe's curry powder. Tossed in some sweet onions for the last 10-15 minutes of cooking with the chicken. Also used onion, finely diced, for the rice. Really excellent results on all accounts!
Shallot is in the ingredient list. 1 shallot. Red Curry Powder should be either in the spice aisle of your grocery store - or in the "ethnic" food section of said grocer.
What is red curry powder? Is it Thai or Indian curry powder?
Shallot is not in the list of ingredients, but is in step 3...how much shallot??