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Chicken Thighs With Lime And Curry Recipe
|Olive oil/Vegetable oil||1 Tablespoon|
|Red onion||1 Medium|
|Garlic||2 Clove (10 gm), minced/ crushed through a press|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Curry powder||1 1⁄2 Teaspoon|
|Hot pepper sauce||3 Drop|
|Lime zest||2 Teaspoon, grated|
|Lime juice||1⁄4 Cup (4 tbs)|
|Cilantro sprigs||1⁄4 Cup (4 tbs) (Packed)|
|Sour cream||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 2431 Calories from Fat 1643
% Daily Value*
Total Fat 186 g286.7%
Saturated Fat 94.9 g474.6%
Trans Fat 0.6 g
Cholesterol 849.2 mg
Sodium 1350.6 mg56.3%
Total Carbohydrates 67 g22.5%
Dietary Fiber 6.5 g26%
Sugars 31.9 g
Protein 129 g258.7%
Vitamin A 101.8% Vitamin C 66.4%
Calcium 91.4% Iron 60.9%
*Based on a 2000 Calorie diet
2 In a plastic or paper bag, combine the flour and pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
3 In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted. Add the chicken and cook until golden all over, about 4 minutes per side.
4 Meanwhile, coarsely chop the onion.
5 Remove the chicken to a plate and cover loosely to keep warm. Add the onion and garlic to the skillet and cook for 1 minute. Add the reserved dredging mixture and stir until the flour is no longer visible.
6 Add the chicken broth, curry powder and hot pepper sauce, and bring the mixture to a boil. Reduce the heat to low, cover and simmer while you prepare the rest of the ingredients.
7 If using fresh limes, finely grate the zest from the limes and then juice them. Chop the cilantro (if using).
8 Bring the broth mixture to a boil over medium-high heat. Stir in the lime zest, lime juice, 2 tablespoons of the cilantro and the sour cream. Return the chicken (and any juices that have accumulated on the plate) to the skillet. Return to a boil over medium-high heat and cook until the chicken is cooked through and coated with sauce, 4 to 5 minutes.