Curry Coconut Lime Chicken with Rice

I found this recipe on Pinterest about two months ago - Chaos In The Kitchen . We have made this dish twice since "pinning" it.  It's easy, the first time we used the grill and the second time I used my "inside grill"..... I planned tonight to grill the chicken on the grill. It's sunny and gorgeous outside, Bill went to fire up the grill and poof, we are out of gas.  Realizing this last minute and not wanting my house to smell like curry you'll enjoy the "inside grill" Bill rigged up. 

Curry Coconut Lime Chicken with Rice 

Adapted from:  Chaos In the Kitchen. 
Serves 4, Prep time 10 mins - at least 2 hr marinating chicken, Cook time 20 mins 

Ingredients List: 

• 2 lbs boneless, skinless chicken breasts - each breast butterflied and pounded thin 
• 3 tbsp oil
• zest and juice of 2 limes  
• 2 tsp ground cumin
• 2 tsp ground coriander
• 4 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 4 tbsp sugar
• 4 tsp curry powder
• I can cup coconut milk
• pinch cayenne 
• 2 small fresh hot chili, such as Thai or Serrano, minced (optional)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges
• cooked rice 

How To: 

1. Trim fat from chicken breasts.  Starting on thick side, slice the breasts almost in half, then open each like a book.

Place each open breast between two pieces of plastic wrap or wax paper.  Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.

2. Mix all remaining ingredients except fresh cilantro and limes.

3. Add chicken and marinade to a large bowl and chill in the refrigerator for up to two hours.

Once you are ready to cook the chicken, remove each breast from the marinade.

4. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn't burn.

5. Warm up your grill here - Chicken will cook quickly! - I hope you love my rigged up grill method to keep the curry smell out of the house.  

Cook the chicken in batches to prevent over crowding the pan.

Chicken will cook about 4-5 mins tops 

6. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.

Looks who also thinks Chicken Curry is for them! 

7. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side or on top.  Plate and serve hot! 

If you typically have these ingredients on hand this is a quick, cheap main dish to throw together.  It would be delicious on the grill or as kabobs and whole pieces of chicken. P.S. Use the Trader Joe's Coconut milk that is only .99 cents! 

Spicy Orange Chicken with Rice

I love Asian food and so does Bill (and Hannah).   This is a repeat for sure and hopefully you can add it to your list. I first saw this recipe on Pinterest last week and I have made this recipe twice.  Modified from Sweet Pea's Kitchen Blog  I added green beans the first time and red bell pepper the second.  

Recipe and Tutorial 

Cook time: 30 mins   Prep Time:20 mins  Marinate time:40-60 mins

Ingredients:

3/4 cup low-sodium chicken broth

3/4 cup freshly squeezed orange juice

2 tablespoons finely grated orange zest
6 tablespoons white vinegar

1/3 cup soy sauce
1/2 cup  brown sugar

3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cayenne pepper

1 1/2 pounds boneless chicken breasts ( I used 3 breasts)

1 tablespoon plus 2 teaspoon cornstarch

2 tablespoon cold water

8 small whole dried red chiles (optional)

8 thin strips orange peel
1 tablespoon any kind of oil
Optional : 1 thinly sliced red bell pepper or 2 cup fresh green beans 

Directions:

1.                   Place the chicken in a 1-gallon zipper-lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken. Refrigerate 60 minutes. 

I doubled the recipe and froze one but made
two bags like above

2.                  While the chicken is marinading, in a large saucepan, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, stir together the cornstarch and water until combined and add to the sauce. Reduce heat and simmer, stirring occasionally, until thick and translucent, about 1 minute. Remove from heat and stir in the orange peel and chiles; set aside.  This takes about 20 mins on high to reduce. I started in my dutch oven but it my fry pan got hotter so I would suggest using a fry pa

Reduction (not effective)

Reduction Effective - 20-25 mins on high heat should be thick 

I added in the vegetable here to the sauce after i turned the heat off. 

3.                 

3. Heat  oil in a wok or large heavy skillet over medium-high heat. Saute chicken until browned and cooked through; remove from heat and set aside. Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve over rice.

Prior to cooking 

Dinner last night with red bell peppers

Dinner last week with green beans

Enjoy!

Modified from: I have been in love with http://sweetpeaskitchen.com  blog and that is where I found this recipe. I found her on Pinterest and have been obsessed with the fun recipe she cooks and finds.  This recipe I modified for