No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Curry Chicken with Cilantro Lime Sauce

Turmeric combined with red curry powder makes a plain breast of chicken anything but.

  • Servings: 4
Curry Chicken with Cilantro Lime Sauce

Source: Body+Soul, January/February 2009


  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 1/2 teaspoon red curry powder
  • Coarse salt and ground pepper
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 2 packed cups cilantro leaves
  • 1/2 teaspoon grated peeled ginger
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar
  • 1 shallot, chopped
  • 1 teaspoon turmeric
  • 3/4 cup coconut milk
  • 1 cup basmati rice


  1. Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.

  2. In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.

  3. In a medium saucepan, heat remaining teaspoon oil over medium. Add shallot and turmeric; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 1 to 2 minutes. Add coconut milk and 1 cup water; bring to a boil. Stir in rice; return to a boil. Reduce to a simmer, cover, and cook just until rice is tender, 12 to 14 minutes. Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve rice topped with chicken and drizzled with sauce.

Reviews (1)

  • plato79 14 Mar, 2012

    Used Trader Joe's curry powder. Tossed in some sweet onions for the last 10-15 minutes of cooking with the chicken. Also used onion, finely diced, for the rice. Really excellent results on all accounts!

Related Topics