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Quick Curry Lime Chicken

Servings 6
Author Cecilia

Ingredients

  • 1 Roasted Chicken, meat pull, shredded or chopped
  • 2 Tbsp Olive Oil
  • 1 Onion, Diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Minced Ginger
  • 1 Tbsp Curry Powder adjust personal preference, I use heaping Tbsp
  • 2 15.3 oz can Full Fat Coconut Milk
  • 2 Limes, zest
  • 1-2 Serrano Peppers, thinly sliced, chopped cooks preference on to seed or not
  • 1 Red Bell Pepper, diced
  • 2 Limes Juice reserve juice
  • 1 bunch Cilantro, chopped

Instructions

  • Pull roast chicken either shred or chop and set aside
  • Heat large skillet on Medium High
    Add Olive Oil, when shimmering, add Onion, Garlic, and Ginger, saute until onions are translucent.
    Stir in Curry Powder, and toast about 1 minute
  • Reduce heat to Medium
    Add Coconut Milk, Lime Zest, Serrano Peppers, stirring to remove seasoning on the bottom of the pan
    Bring to a simmer
  • Add Chicken, and Red Pepper, continue to simmer 5-10 minutes to heat chicken
    Sauce will thicken
  • Add Lime Juice and handful of Cilantro. Taste, adjust seasoning with Salt and Pepper if necessary
  • Serve over hot rice. Garnish with additional Cilantro
    (I like to add minced ginger, a tablespoon or so, to my rice when I put it in the rice cooker.)