Curry Chicken with Cilantro Lime Sauce

Prep Time:
15 mins
Total Time:
35 mins

Turmeric combined with red curry powder makes a plain breast of chicken anything but. The cilantro sauce offers a bright contrast to the turmeric-infused rice.


  • 4 boneless, skinless chicken breast halves (about 6 ounces each)

  • ½ teaspoon red curry powder

  • Coarse salt and ground pepper

  • 2 tablespoons plus 1 teaspoon vegetable oil

  • 2 packed cups cilantro leaves

  • ½ teaspoon grated peeled ginger

  • 1 tablespoon fresh lime juice

  • 1 tablespoon rice vinegar

  • ½ teaspoon sugar

  • 1 shallot, chopped

  • 1 teaspoon turmeric

  • ¾ 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.

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