Coconut & Lime Crispy Chicken Curry: The Ultimate Chicken Curry Recipe
Introduction to Coconut & Lime Crispy Chicken Curry
This Coconut & Lime Crispy Chicken Curry is a delightful dish that combines the rich, creamy texture of coconut milk with the vibrant zest of lime, creating a flavorful experience that is both comforting and exciting. This recipe is not only easy to follow but also perfect for family dinners or a cozy night in. You’ll love how quickly you can whip up this dish while impressing your guests with its exotic flavors.
A Personal Story Behind My Coconut & Lime Crispy Chicken Curry Journey
Growing up, my family often enjoyed various curry dishes, but it was my grandmother’s coconut chicken curry that always stood out. The aroma of spices wafting through the kitchen would draw everyone in, and we would gather around the table, eager to savor every bite. This recipe brings back those cherished memories, making it a staple in my kitchen that I now share with my loved ones.
What Makes This Coconut & Lime Crispy Chicken Curry Recipe Special?
What sets this recipe apart is its unique blend of ingredients that harmonize beautifully. The combination of sweet paprika, ginger, and fresh cilantro gives it a special kick, while the coconut milk adds a creamy depth. The inclusion of lime juice at the end brightens the dish, providing a refreshing contrast to the richness of the coconut. Plus, it’s a one-pan meal that minimizes cleanup, making it ideal for busy weeknights.
The Full Coconut & Lime Crispy Chicken Curry Recipe
Ingredients
- 6 chicken cutlets
- 1 tsp. sweet paprika
- 1/4 tsp. freshly ground black pepper
- 1 1/2 tsp. kosher salt, divided
- 2 Tbsp. coconut oil or vegetable oil, divided
- 1 small yellow onion, finely chopped
- 1 small jalapeño, stemmed, seeded, finely chopped
- 3 garlic cloves, finely chopped
- 4 tsp. finely chopped peeled ginger
- 2 large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 cups)
- 1 Tbsp. tomato paste
- 1 can unsweetened coconut milk
- 1 Tbsp. light brown sugar
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1 Tbsp. fresh lime juice
Instructions
- Season the chicken cutlets with sweet paprika, black pepper, and 1 tsp. of kosher salt. In a large skillet over medium-high heat, heat 1 Tbsp. of oil. Cook the chicken in batches, allowing it to brown on both sides and become almost cooked through, about 1 to 2 minutes per side. Transfer the chicken to a plate and set aside. Tip: Avoid overcrowding the pan to ensure even cooking.
- Using the same skillet, add the remaining 1 Tbsp. of oil and heat over medium-high. Add the chopped onion and cook until it’s slightly tender and golden, about 5 minutes. Then add the jalapeño, garlic, and ginger, cooking until fragrant, about 1 minute. Tip: Stir continuously to prevent burning.
- Add the chopped tomatoes and tomato paste to the skillet, cooking until the tomatoes soften and the paste is lightly toasted, about 2 minutes. Tip: This step intensifies the tomato flavor.
- Pour in the coconut milk, brown sugar, and the remaining 1/2 tsp. of salt. Bring the mixture to a boil, stirring until the sugar dissolves. Tip: Make sure to scrape the bottom of the skillet to release any flavorful bits.
- Return the chicken to the skillet and bring the dish back to a boil. Cook until the chicken is fully cooked, about 1 minute more. Adjust seasoning with additional salt if necessary. Tip: Always taste before serving to ensure the flavors are balanced.
- Remove the skillet from heat and stir in the chopped cilantro and lime juice to finish the dish. Tip: Adding lime juice at the end preserves its bright flavor.
Serving Suggestions and Variations for Coconut & Lime Crispy Chicken Curry
This Coconut & Lime Crispy Chicken Curry is best served over a bed of fluffy rice or with warm naan bread to soak up the delicious sauce. You can also accompany it with a simple side salad or steamed vegetables for added freshness. For variations, consider adding chickpeas or bell peppers for extra texture and flavor. You can also adjust the level of heat by including more or fewer jalapeños according to your taste preferences.
Frequently Asked Questions About Coconut & Lime Crispy Chicken Curry
Can I make this curry ahead of time?
Yes, this curry can be made in advance and stored in the fridge for up to three days. Just reheat it gently before serving.
Is this recipe suitable for meal prep?
Absolutely! It stores well and can be portioned into containers for easy meals throughout the week.
Can I freeze leftovers?
Yes, this dish freezes well. Store it in an airtight container and it will last up to three months. Just thaw and reheat when you’re ready to enjoy it again.
Can I replace chicken with another protein?
Yes, feel free to substitute chicken with shrimp or tofu for a different protein option.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 320
Servings: 4
Coconut & Lime Crispy Chicken Curry
Equipment
- Large Skillet For cooking the curry.
Ingredients
Main Ingredients
- 6 cutlets chicken cutlets
- 1 tsp sweet paprika
- 1 4 freshly ground black pepper
- 1.5 tsp kosher salt
- 2 Tbsp coconut oil or vegetable oil
- 1 small yellow onion finely chopped
- 1 small jalapeño finely chopped
- 3 cloves garlic finely chopped
- 4 tsp fresh ginger finely chopped
- 2 large beefsteak tomatoes seeded and finely chopped
- 1 Tbsp tomato paste
- 1 can unsweetened coconut milk
- 1 Tbsp light brown sugar
- 0.25 cup fresh cilantro leaves coarsely chopped
- 1 Tbsp fresh lime juice
Instructions
- Season the chicken cutlets with sweet paprika, black pepper, and 1 tsp. of kosher salt. In a large skillet over medium-high heat, heat 1 Tbsp. of oil. Cook the chicken in batches, allowing it to brown on both sides and become almost cooked through, about 1 to 2 minutes per side. Transfer the chicken to a plate and set aside. Tip: Avoid overcrowding the pan to ensure even cooking.
- Using the same skillet, add the remaining 1 Tbsp. of oil and heat over medium-high. Add the chopped onion and cook until it’s slightly tender and golden, about 5 minutes. Then add the jalapeño, garlic, and ginger, cooking until fragrant, about 1 minute. Tip: Stir continuously to prevent burning.
- Add the chopped tomatoes and tomato paste to the skillet, cooking until the tomatoes soften and the paste is lightly toasted, about 2 minutes. Tip: This step intensifies the tomato flavor.
- Pour in the coconut milk, brown sugar, and the remaining 1/2 tsp. of salt. Bring the mixture to a boil, stirring until the sugar dissolves. Tip: Make sure to scrape the bottom of the skillet to release any flavorful bits.
- Return the chicken to the skillet and bring the dish back to a boil. Cook until the chicken is fully cooked, about 1 minute more. Adjust seasoning with additional salt if necessary. Tip: Always taste before serving to ensure the flavors are balanced.
- Remove the skillet from heat and stir in the chopped cilantro and lime juice to finish the dish. Tip: Adding lime juice at the end preserves its bright flavor.