Chicken Breasts With Lime Curry Sauce Recipes

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CHICKEN CURRY



Chicken Curry image

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Provided by Jennifer Segal, inspired by Cooks Illustrated

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 13

1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips
Salt and freshly ground black pepper
2½ teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
¼ cup chopped fresh cilantro

Steps:

  • Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
  • Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
  • Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
  • Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  • Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

Nutrition Facts : Calories 361, Fat 16g, Carbohydrate 15g, Protein 36g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 830mg, Cholesterol 93mg

CURRY CHICKEN BREASTS



Curry Chicken Breasts image

This palate-pleasing sauce combines the savory flavors of curry powder, Worcestershire sauce, garlic, chili sauce, onion, and hot pepper sauce. Prepared on the stovetop, it's ready in no time.-Barbara Arbuckle, High Point, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1/4 cup Worcestershire sauce
4 teaspoons chili sauce
1 to 2 teaspoons curry powder
1 teaspoon garlic salt or garlic powder
1/4 teaspoon hot pepper sauce
1/4 cup chopped onion
Hot cooked rice

Steps:

  • In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 325mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN BREASTS WITH LIME SAUCE



Chicken Breasts with Lime Sauce image

Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it.

Provided by SMLUCY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
⅔ cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
½ teaspoon dried dill weed

Steps:

  • Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
  • Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
  • Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 15.3 g, Cholesterol 164.2 mg, Fat 30 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 13.5 g, Sodium 335.1 mg, Sugar 1.5 g

CURRY CHICKEN WITH CILANTRO LIME SAUCE



Curry Chicken with Cilantro Lime Sauce image

Turmeric combined with red curry powder makes a plain breast of chicken anything but. The cilantro sauce offers a bright contrast to the turmeric-infused rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 13

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

Steps:

  • 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.
  • In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.
  • 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.

CHICKEN & LIME CURRY



Chicken & Lime Curry image

This healthy chicken & lime curry is easy to make and jam-packed full of flavour from the homemade curry paste. It's low in calories and more than 3 of your 5-a-day, great if you're on a diet or the perfect excuse for an extra naan bread and onion bhaji!

Provided by Charlotte Oates

Categories     Main Course

Time 50m

Number Of Ingredients 19

2 chicken breasts
2 tsp olive oil
2 onions
1 red pepper
1 tbsp cumin seeds
1 lime (zest)
300 ml passata
200 ml water
Pinch of salt
1 lime (juice)
1 tsp paprika
½ tsp hot chilli powder
2 cloves of garlic
1 " cube of ginger
1 green chilli (add more or less depending on how spicy you like it, 1 makes it a medium heat)
1 tbsp ground coriander
1 tsp fenugreek
1 tsp turmeric
1 tbsp tomato purée

Steps:

  • Chop the chicken breasts into bite-sized pieces and place into a large bowl.
  • Add the lime juice (1 lime), hot chilli powder (½ tsp) and paprika (1 tsp).
  • Cover with cling film and leave to marinate while you prepare the rest of the curry.
  • Place the curry paste ingredients into a pestle and mortar (2 cloves garlic, 1" cube ginger, 1 green chilli (stalk removed), 1 tbsp ground coriander, 1 tsp fenugreek, 1 tsp turmeric, 1 tbsp tomato purée) and bash until there are no large lumps.
  • Slice the onions and roughly chop the red pepper into bite-sized chunks.
  • Heat the olive oil (2 tsp) in a large saucepan. Once hot turn the heat down to low-medium and add the onions and cook for 15-20 minutes until soft and starting to brown. Stir them regularly to ensure they don't burn.
  • Add the cumin seeds and cook for 1 minute.
  • Add the red pepper, lime zest (1 lime), curry paste, passata (300ml) and water (200ml) and simmer for 20 minutes while the sauce thickens. Stir occasionally. Season with salt to taste.
  • About 5 minutes before the sauce is cooked, cook the chicken. Heat a frying pan, add the chicken and cook for c. 5 minutes until it is piping hot all the way through. Turn it during cooking to ensure it cooks evenly.
  • Once the chicken and sauce are cooked, stir the chicken into the sauce and serve. I like mine with rice or chapatis.

Nutrition Facts : Calories 381 kcal, Carbohydrate 31 g, Protein 41.4 g, Fat 10.4 g, SaturatedFat 1.8 g, Sodium 520 mg, Fiber 6 g, Sugar 20.2 g, ServingSize 1 serving

CHICKEN BREASTS WITH LIME CURRY SAUCE



Chicken Breasts With Lime Curry Sauce image

Make and share this Chicken Breasts With Lime Curry Sauce recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
6 boneless skinless chicken breast halves
1/2 teaspoon garlic powder
1/2 cup chopped onion
1 1/2 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons fresh lime juice
2 cups light cream
1 1/2 cups tomatoes, seeded and chopped

Steps:

  • In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  • Add chicken, sprinkle with garlic powder and cook, turning once, until golden, 3-4 minutes per side. Remove to a plate and set aside.
  • In the same skillet, melt remaining 2 tablespoons of butter.
  • Add onion, curry powder, salt and pepper. Cook, stirring, 3 minutes, or until onions are tender.
  • Stir in flour; cook, stirring, 1 minute.
  • Stir in lime juice and light cream.
  • Heat to boiling, stirring occasionally. Reduce heat to low and simmer 7-8 minutes, or until sauce has thickened. Remove from heat.
  • Spoon sauce over chicken breasts and top with a sprinkling of tomatoes and lime slices. Serve with hot cooked rice.

CHICKEN BREASTS WITH CURRY



Chicken Breasts With Curry image

Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
1/2 cup chopped onions
2 teaspoons chopped garlic
1 apple, cored and finely cubed, about 1 cup
1/2 cup finely chopped celery
2 tablespoons curry powder
1/2 cup canned crushed tomatoes
3/4 cup chicken broth, more as needed
1 bay leaf
Salt and freshly ground pepper
4 skinless boneless chicken breast halves, about 1 1/4 pounds total
4 tablespoons coarsely chopped cilantro

Steps:

  • Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
  • Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
  • Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
  • Sprinkle chicken with salt and pepper.
  • Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
  • Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED CHICKEN WITH SOY-LIME SAUCE



Grilled Chicken with Soy-Lime Sauce image

Categories     Chicken     Citrus     Garlic     Ginger     Poultry     Low Carb     Kid-Friendly     Low/No Sugar     Backyard BBQ     Dinner     Lime     Summer     Tailgating     Grill/Barbecue     Soy Sauce     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 9

1/4 cup soy sauce
1/4 cup fresh lime juice
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons curry powder
4 skinless boneless chicken breast halves
1 small onion, sliced
1 cup canned low-salt chicken broth
Nonstick vegetable oil spray

Steps:

  • Whisk first 5 ingredients to blend in 8 x 8 x 2-inch glass baking dish. Add chicken and onion. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning chicken occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Strain marinade into medium saucepan; add broth. Boil until sauce coats spoon, about 14 minutes.
  • Meanwhile, spray chicken with vegetable oil spray. Grill or broil until just cooked through, about 4 minutes per side. Transfer to platter.
  • Spoon sauce over chicken and serve.

CHICKEN WITH CURRY SAUCE



Chicken with Curry Sauce image

A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons butter
2 to 3 teaspoons curry powder
1 medium onion, finely chopped
2 cups finely chopped peeled apple
1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
1/2 cup fat-free milk
1-1/2 pounds boneless skinless chicken breasts, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1 cup frozen peas
1/8 teaspoon paprika
Hot cooked noodles or rice, optional

Steps:

  • Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

SPICY GARLIC LIME CHICKEN



Spicy Garlic Lime Chicken image

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Provided by C. PEREZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 25m

Yield 4

Number Of Ingredients 13

¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Steps:

  • In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  • Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g

GRILLED CURRY-COCONUT CHICKEN BREAST



Grilled Curry-Coconut Chicken Breast image

Combine delicious curry flavorings with canned coconut milk to create a tender, mildly-flavored marinade for grilled chicken. Hint: If you love curry, add extra curry to the marinade.

Provided by Bibi

Categories     BBQ & Grilled Chicken Breasts

Time 2h20m

Yield 6

Number Of Ingredients 11

1 (14 ounce) can coconut milk
2 tablespoons curry powder
1 medium lime, zested and juiced
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon salt, or to taste
½ teaspoon ground coriander
¼ teaspoon white pepper
3 medium scallions, sliced, white and green parts divided
6 (4 ounce) skinless, boneless chicken cutlets, about 1/2-inch thick
fresh cilantro or parsley for garnish (optional)

Steps:

  • Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove cutlets from the marinade, shaking off the excess. Discard marinade.
  • When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.

Nutrition Facts : Calories 351.3 calories, Carbohydrate 14.8 g, Cholesterol 64.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 20.8 g, SaturatedFat 15.1 g, Sodium 607.9 mg, Sugar 3.3 g

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