Chicken Curry With Lime Leaf Lemongrass Mango Recipes

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CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO



Chicken curry with lime leaf, lemongrass & mango image

Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 14

6 lime leaves (2 finely chopped and the centre vein discarded)
1 thumb-sized red chilli (deseeded if you don't like it too hot)
6 lemongrass stalks, tough outer leaves removed, finely chopped
3cm piece ginger , peeled
small pack coriander , stems for the paste, reserve the leaves to serve
2 tbsp soft brown sugar
3 tbsp tamarind purée
2 tsp vegetable oil
400ml can coconut milk
8 boneless, skinless chicken thighs , halved
zest and juice 2 limes
100g fine green bean
2 small mangoes , peeled and cut into 3cm pieces
cooked jasmine rice , to serve

Steps:

  • Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
  • Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
  • Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.

Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium

CHICKEN CURRY WITH POTATOES AND LEMONGRASS



Chicken Curry with Potatoes and Lemongrass image

Lemongrass provides a unique flavor and fragrance to the chicken and potatoes in this curry dish. Serve over jasmine rice.

Provided by Brittney Tun

Categories     World Cuisine Recipes     Asian     Indian

Time 1h40m

Yield 3

Number Of Ingredients 15

1 tablespoon fish sauce
1 ½ tablespoons garam masala
1 teaspoon paprika
½ teaspoon ground turmeric
5 chicken drumsticks, skin removed and meat chopped into 2-inch pieces
1 ½ medium onions
1 habanero pepper
1 (1 inch) piece fresh ginger root
3 cloves garlic
4 tablespoons vegetable oil
2 tablespoons crushed lemongrass
1 teaspoon shrimp paste
3 medium potatoes, cubed
salt to taste
2 ½ cups chicken broth, or as needed

Steps:

  • Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
  • Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
  • Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
  • Pour chicken and marinade into the saucepan. Stir and fry until seared on all sides, about 10 minutes. Add potatoes and salt and stir for about 3 minutes. Add broth, making sure chicken and potatoes are covered; add more liquid if necessary. Bring to a boil and cook, covered, for 20 minutes. Remove lid and cook 10 minutes more.

Nutrition Facts : Calories 618.4 calories, Carbohydrate 48.8 g, Cholesterol 116.1 mg, Fat 29.2 g, Fiber 7.3 g, Protein 40.6 g, SaturatedFat 5.6 g, Sodium 1524.5 mg, Sugar 5.4 g

VIETNAMESE LEMON GRASS CHICKEN CURRY



Vietnamese Lemon Grass Chicken Curry image

This recipe has been passed down from my grandmother in Vietnam and makes the best aromatic, slightly spicy chicken curry ever. Fresh lemongrass is the secret! Serve over white or sticky rice and you're in heaven.

Provided by MommyFromSeattle

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
1 lemon grass, minced
1 (3 pound) whole chicken, cut into pieces
⅔ cup water
1 tablespoon fish sauce
1 ½ tablespoons curry powder
1 tablespoon cornstarch
1 tablespoon chopped cilantro

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
  • Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

Nutrition Facts : Calories 812.9 calories, Carbohydrate 4.6 g, Cholesterol 255 mg, Fat 58.4 g, Fiber 0.8 g, Protein 63.8 g, SaturatedFat 15.8 g, Sodium 514.8 mg, Sugar 0.2 g

STEWED SPICY CHICKEN WITH LEMONGRASS AND LIME



Stewed Spicy Chicken With Lemongrass And Lime image

This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons peanut or vegetable oil
1/2 cup minced shallot
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 teaspoon turmeric
1 teaspoon ground dried cilantro
1 teaspoon sugar
2 stalks lemongrass
1 3-pound chicken, cut into serving pieces
Salt and freshly ground black pepper
1 tablespoon minced lime leaves or zest
2 tablespoons nam pla
1/4 cup minced cilantro leaves

Steps:

  • Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
  • Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
  • Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 42 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 10 grams, Sodium 920 milligrams, Sugar 3 grams, TransFat 0 grams

LIME CURRY CHICKEN



Lime Curry Chicken image

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

Provided by lazyme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast
2 teaspoons olive oil
2 shallots, thinly sliced
1/4 cup bell pepper, diced
1 tablespoon curry powder, to taste
2 limes, juice of
1/4 cup low-fat plain yogurt
parsley sprig
1 lb almonds, sliced

Steps:

  • Cut chicken into thin slices.
  • In a large non-stick skillet, heat oil and saute shallots until softened.
  • Add bell pepper and cook until tender; stir in curry powder.
  • Add chicken and stir fry until chicken is no longer pink.
  • Add lime juice.
  • Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
  • Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.

Nutrition Facts : Calories 858.4, Fat 64.2, SaturatedFat 5.4, Cholesterol 66.4, Sodium 471, Carbohydrate 29.5, Fiber 14.2, Sugar 9.1, Protein 52.6

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