Zesty Lime & Curry Chicken Thighs

Chicken Thighs with Lime and Curry offers a tantalizing blend of spices, lime, and creamy sour cream, creating a dish that’s both vibrant and comforting. This recipe is quick to prepare, bursting with flavor, and perfect for a weeknight dinner or a special occasion. Served over a bed of fluffy rice, this dish promises to be a hit, making your taste buds dance with its unique combination of zesty lime and rich curry.

Recipe Overview

• Name: Chicken Thighs with Lime and Curry
• Cook Time: 30 minutes
• Prep Time: 10 minutes
• Total Time: 40 minutes
• Description: The lime and cilantro add a very fresh taste to this curry. I like it served over rice. A wok works well to make this in (of course, I think a wok works well to make everything in).
• Recipe Category: Curries
• Keywords: One Dish Meal, Chicken, Poultry, Meat, Asian, Indian, Spicy, < 60 Mins, Stove Top
• Recipe Servings: 8

Nutritional Information (Per Serving)

• Calories: 271.4 kcal
• Fat Content: 19.8 g
• Saturated Fat Content: 5.6 g
• Cholesterol Content: 83.9 mg
• Sodium Content: 83.7 mg
• Carbohydrate Content: 5.9 g
• Fiber Content: 1 g
• Sugar Content: 1.1 g
• Protein Content: 17.2 g

Ingredients

Here’s a list of ingredients, along with their quantities, for crafting this delightful curry:

• 8 chicken thighs: Choose skinless and boneless thighs for easier preparation.
• 3 tablespoons flour: Use all-purpose flour for dredging the chicken.
• 1 teaspoon pepper: Adjust according to your spice preference.
• 2 tablespoons oil: Vegetable or canola oil for browning the chicken.
• 1 red onion: Thinly sliced to add sweetness and texture.
• 1 garlic clove: Minced, to infuse the dish with its aromatic flavor.
• 2 tablespoons curry powder: Use a good-quality curry powder to enhance the flavor.
• 1/2 to 1 lime: Zested and juiced, providing the dish with its characteristic tang.
• 3 tablespoons fresh cilantro: Chopped, to add a burst of freshness.
• 3 tablespoons sour cream: For creaminess and to balance the spices.

Instructions

Let’s dive into the step-by-step process to make Chicken Thighs with Lime and Curry:

1. Blend flour and pepper, and dredge thighs in mixture.

   • Mix the flour and pepper in a shallow dish.
   • Coat the chicken thighs evenly with this mixture. This step helps create a nice crust when you brown the chicken.

2. Brown chicken in oil.

   • Heat the oil in a wok or large skillet over medium-high heat.
   • Add the dredged chicken thighs and cook until golden brown on both sides. This should take about 5-7 minutes per side.
   • Remove the chicken and set aside on a plate.

3. Add onion, garlic, and flour, and sauté.

   • In the same wok or skillet, add the sliced red onion and minced garlic.
   • Sauté until the onion becomes translucent and the garlic is fragrant, about 3 minutes.
   • Sprinkle in any remaining flour mixture and stir to combine. This will help thicken the sauce.

4. Add broth, curry, and pepper sauce and stir to blend well.

   • Add the curry powder to the onion mixture and cook for another 1 minute to toast the spices, enhancing their flavor.
   • Pour in 1 cup of chicken broth and a dash of pepper sauce (optional, if you like it spicy). Stir until the mixture is well blended and smooth.

5. Simmer mixture for 2 minutes, then bring to a boil and add chicken, lime zest, and lime juice.

   • Reduce the heat and let the mixture simmer for about 2 minutes.
   • Increase the heat to bring it to a gentle boil.
   • Add the browned chicken thighs back into the wok or skillet, ensuring they are well-coated with the sauce.
   • Add the zest and juice of 1 lime, stirring to mix well.

6. Cook until chicken is cooked through.

   • Reduce the heat to a simmer and cover the wok or skillet.
   • Cook the chicken for about 15-20 minutes, or until it is cooked through and tender, ensuring the internal temperature reaches at least 165°F (74°C).

7. Add cilantro and sour cream just before serving.

   • Once the chicken is done, stir in the chopped cilantro.
   • Remove from heat and stir in the sour cream until well blended.

8. Serve hot.

   • Serve the curry over a bed of rice or with naan bread.
   • Garnish with additional fresh cilantro if desired.

Tips and Variations

1. Rice Pairing: Serve with jasmine or basmati rice for a traditional touch. A squeeze of lime over the rice just before serving can also enhance the citrus flavor.

2. Spice Adjustment: If you prefer a milder curry, reduce the amount of curry powder and omit the pepper sauce. For more heat, add a chopped chili or extra pepper sauce.

3. Vegetable Additions: You can add vegetables like bell peppers, spinach, or green beans for extra nutrition and color.

4. Cream Alternatives: For a dairy-free version, use coconut milk instead of sour cream. This adds a different flavor profile but still provides the creaminess.

5. Garnish: Besides cilantro, try garnishing with chopped scallions or a sprinkle of toasted sesame seeds for a crunchy texture.

6. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Summary

Chicken Thighs with Lime and Curry is a vibrant dish that balances the zestiness of lime with the depth of curry. The fresh cilantro and creamy sour cream add layers of flavor, making it a delightful meal that’s both easy to prepare and impressive to serve. This dish exemplifies the beauty of combining bold spices with fresh ingredients, offering a satisfying culinary experience that’s sure to become a favorite in your recipe collection. Enjoy it over a bed of rice for a complete, hearty meal that’s bursting with flavors from Asia and India, making every bite a delight.

Feel free to ask for more information or additional recipes to complement this dish!