The best thing you can come home to is a hot plate of your favorite food, that is apart from a hot bath with a bubbly drink, or better yet either a back or a foot rub. Am I wrong? Clearly, you can tell by now that this is something I am craving for. I can bet I’ve got a couple of you guys sailing in the same boat.

The word “curry” is a very vague term in India because there are so many regions and cultures. Curry typically means “sauce”, though, the main difference between curries in India and Britain is that the British ones are a little bit sweeter and thicker. In India, curries tend to have more sourness, mainly from the use of tomatoes, which is a traditional ingredient in the north. This recipe lies so much more on the sour side like how Indians make theirs. I mean, c’mon we are indeed talking about lime, and it can never be sweet. This brings us to this post where I tried something new, something different in terms of a curry recipe that was inspired by the one and only Gordon Ramsay. It’s quite tangy and just perfect with a salad.

When I think about chicken, the first thing that pops into my head is KFC – either the crispy fillet which is my favorite order of all time as compared to grilled. For me, that’s the normal comfort, but once I tried this new recipe of infused lime, the taste is literary mind-blowing, tangy and spicy at the sometime. I can’t really explain it, wish y’all could taste it, your taste buds will literary do a dance.

Making “Lime infused chicken curry”

Prep time: 5 mins  Marinade time: 4hrs to overnight   Cook time: 25 mins

Total time: 30 mins

MAIN INGREDIENTS:

For the marinade

  • 1/2 kg of boneless chicken – cut into chunks
  • 3/4 cup of plain yogurt
  • 5 cloves of minced garlic
  • a piece of minced ginger
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of cayenne chili powder
  • 1 lime – juiced & zested

Others:

  • 1 large red onion – thinly diced
  • 3 medium-sized tomatoes – pureed
  • 1 teaspoon of salt

Tools used:

  • Cling /clear foil
  • Frying pan
  • Large mixing bowl
  • Food processor
  • Wooden spoon
  • measuring spoons
  • Sharp knife

INSTRUCTIONS:

Step 1: Marinade the chicken chunks = overnight is preferred.

In a large bowl, add spices and minced ginger + garlic + yogurt. Mix everything together, add the freshly squeezed lime juice, mix cover with cling foil and place in the fridge for 4 hours to overnight.

Step 2: Cook the chicken.

In a large saucepan or frying pan, add cooking oil, saute the onions until slightly golden brown and soft. Add some salt to allow it to sweat and release all its water. Add the pureed tomatoes. {Slice tomatoes in quarters, place them in a food processor and pulse till you get a thick but watery consistency. Cover and let it cook and the water all to evaporate. Once that’s done, add in the marinade chicken, mix well and cover to cook for 15 mins without touching it. After a few minutes, season to your taste, sprinkle lime zest, mix and let it cook for another 8 mins till all the water is evaporated.

Step 3: Serve Immediately

While still hot, I prefer to serve it with a less spiced dish such a plain white rice or chapati. Trust me they will compliment each other so well. There is so much flavor going on in the chicken, toning it down is the way to go.

Hope you can make time to prep this easy recipe. There is so much you can do with the leftovers if any, like making a burrito, a wrap or having it in a salad. Uuuuh!! Super Yum.

Bon Appetit!!

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Acres & Acres of Love.

TD

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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