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Correo Electrónico
Add a photoThis dish has the right amount of flavor and captivated the taste buds of even my four year old daughter who loved it.
Ingredientes
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- 1/2 package golden curry (mild)
- 1 cup chicken stock
- 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
Direcciones
- Mix 1 tblsp golden curry with hot water then coat chicken and 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. Add chicken stock and remaining golden curry to skillet and simmer on low until thickened. Coat the chicken.
- In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.
- Serve chicken over yellow basmati rice and drizzle with cilantro lime sauce.Â
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 67 | 79% |
| Total Fat 7.61g | 10% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.19g | |
| Cholesterol 7mg | 2% |
| Sodium 104mg | 4% |
| Potassium 120mg | 3% |
| Total Carbs 0.88g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.14g | 0% |
| Protein 3.42g | 5% |
