Simple Chicken Curry with Lime, Turmeric & Cilantro
In cooking effort often yields reward. Good technique and, fresh and complex ingredients can make all the difference and take your dish to the next level. But once in a while, there is a gem to be found among the simpler recipes. And those gems are recipes that require little effort and still yields fantastic results. That’s exactly what this Chicken Curry with Lime recipe is!
Perfect those who don’t have a lot of time (or patience) or for those just looking to throw something together without too much hassle. I find myself making this healthy recipe on weekdays because it doesn’t require a lot of ‘hands on’ time or a long and complicated list of ingredients.
The flavors of the lime and cilantro pair beautifully together and the turmeric provides a health boost. Turmeric has great anti-inflammatory properties but also warms the body. Making this the perfect dish for a cold winter weekday when you’re tired and hungry.
Not only is it delicious, this recipe checks all my dietary wishes as well: low-carb, low-fat and sugar-free. It can easily be served with plain rice or some delicious garlic naan on the side, for the family members that do want to eat carbs. And it’s full of flavorful nutrients to keep your immune system going!
(serves 4 people)
500g (3.5 cups) of chicken breast
6 roma tomatoes (tomatoes on the vine)
1 red bell pepper
2 tbsp of red curry paste
1 red onion
1 clove of garlic
Fresh coriander/cilantro (to use as garnish)
1 tbsp of turmeric
Extra virgin olive oil
How to Prepare
Cut the chicken breasts into small (square) pieces and put in a bowl.
Mix 1 tablespoon of turmeric with 2 tablespoons of extra virgin olive oil. Drizzle over the chicken and add the juice of half a lime. Mix everything together so that the chicken is covered by the marinade. If necessary, double the ingredients of the marinade. Set the bowl aside for at least 15 minutes. The longer you let the marinade sit, the more pronounced the flavor will be.
On a cutting board, core the tomatoes and cut into small pieces. Remove the seeds from the bell pepper and cut into small pieces. Dice the red onion and a clove of garlic.
In a deep skillet pan or pot, heat a dash of olive oil. Sauté the garlic and the onion. Then add the tomatoes. Let simmer on a low to medium heat. Be sure to stir frequently and if necessary, add a dash of water to keep the ingredients from burning or sticking to your pan.
When the tomatoes start to have a more sauce-like texture, add the bell pepper, 2 tablespoons of red curry paste (or more if you prefer it spicy) and a pinch of pepper and salt. Let simmer for 15 – 20 minutes. Remember to stir once in a while.
In another pan, cook the marinated chicken until golden brown. Add the chicken to the curry, as well as the juice of the remaining half of the lime. Let simmer on low heat for another couple of minutes.
Chop the fresh coriander/cilantro. How much you need, will depend on your personal preference. Add the cilantro to your dish just before serving.
While I like my meals to be low-carb, I know not everyone feels the same way. You can serve this dish with white rice or with naan (flatbread). I also like to place some extra lime on the dinner table, so that those who prefer it can add extra lime juice.
For the best results, marinade your chicken for as long as possible. I often prepare the chicken the night before and simply leave it in the refrigerator overnight. If you do this, be sure to cover your bowl with some saran wrap.
Type of Dish:
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