Lime Curry Chicken
Bright, zesty, and brimming with bold flavors, Lime Curry Chicken is a tantalizing fusion of creamy coconut milk, fragrant spices, and fresh citrus. Tender, seared chicken thighs are simmered to perfection in a luscious sauce infused with the warmth of curry powder, cumin, garlic, and ginger, balanced beautifully by the lively zest and juice of lime. This one-pot dish is quick and easy to make, taking just 45 minutes from start to finish, making it perfect for weeknight dinners or cozy gatherings. Topped with fresh cilantro and served alongside fluffy basmati rice or warm naan, this hearty yet fresh curry is a delightful blend of exotic aromas and comforting textures. If you're looking for a recipe that combines vibrant flavors with satisfying simplicity, this Lime Curry Chicken is sure to impress!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1 can (13.5 oz) Coconut milk
- 1 cup Chicken broth
- 1 tsp Fresh lime zest
- 2 tbsp Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
- Cooked basmati rice or naan (for serving)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chicken thighs and sear for 2-3 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic and grated ginger and sauté for an additional minute until fragrant.
Stir in curry powder and ground cumin, cooking for 30 seconds to release their flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover and cook over low heat for 20 minutes, or until the chicken is cooked through and tender.
Stir in the fresh lime zest and juice, adjusting to taste for brightness.
Garnish the curry with chopped cilantro before serving.
Serve hot with cooked basmati rice or warm naan on the side.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7482 mg | 325% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 33.5 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
