Chicken curry with lime leaf, lemongrass & mango

Name: Chicken curry with lime leaf, lemongrass & mango
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 6 lime leaves (2 finely chopped and the centre vein discarded); 1 thumb-sized red chilli (deseeded if you dont like it too hot); 6 lemongrass stalks, tough outer leaves removed, finely chopped; 1 3cm ginger, peeled; 1 small pack coriander, stems for the paste, reserve the leaves to serve; 2 Tbsps soft brown sugar; 3 Tbsps tamarind purée; 2 teaspoons vegetable oil; 400 milliliters coconut milk; 8 boneless, skinless chicken thighs, halved; 2 zest and juice limes; 100 grams fine green bean; 2 smalls mangoes, peeled and cut into 3cm pieces; 1 serving cooked jasmine rice, to serve

Need a gluten free and dairy free main course? Chicken curry with lime leaf, lemongrass & mango could be an awesome recipe to try. This recipe serves 4. One portion of this dish contains about 48g of protein, 36g of fat, and a total of 673 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. This recipe from BBC Good Food requires lime leaves, coconut milk, green bean, and cm piece ginger. It is an expensive recipe for fans of Indian food. If you like this recipe, take a look at these similar recipes: Lemongrass-Lime Leaf, Lemongrass-lime Leaf Soda, and Lemongrass-Thai Lime Leaf Marinade.

Instructions

Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.

Ingredients you will need

Curry Paste

Lime Leaves

Equipment you will use

Food Processor

Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins.

Ingredients you will need

Curry Paste

Cooking Oil

Equipment you will use

Sauce Pan

Pour in the coconut milk and bring to a simmer.

Ingredients you will need

Coconut Milk

Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.

Ingredients you will need

Lime Zest

Whole Chicken

Juice

Remove the lid and cook for a further 10 mins.

Add the green beans, mangoes and whole lime leaves and cook for 5 mins.

Ingredients you will need

Green Beans

Lime Leaves

Mango

Add the coriander leaves just before serving with hot jasmine rice.

Ingredients you will need

Jasmine Rice

Coriander

Equipment

Food Processor

Sauce Pan

Ingredients

Servings:

lime leaves (2 finely chopped and the centre vein discarded)1

thumb-sized red chilli (deseeded if you don't like it too hot)6

lemongrass stalks, tough outer leaves removed, finely chopped 1

3cm ginger, peeled 1small

pack coriander, stems for the paste, reserve the leaves to serve 2Tbsps

soft brown sugar 3Tbsps

tamarind purée 2teaspoons

vegetable oil 400milliliters

coconut milk 8

boneless, skinless chicken thighs, halved 2

zest and juice limes 100grams

fine green bean 2smalls

mangoes, peeled and cut into 3cm pieces 1serving

cooked jasmine rice, to serve

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Markus Huber Obere Steigen Gruner Veltliner with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.