Recipes

Persian Lime Curry Chicken

March 21, 2016 6 Comments

Ever since our daughter, Luisa, was born, I've been on the lookout for quick but delicious weeknight meals. I still find it tough to do much dinner prep while she's running around the house, so I often don't start cooking until after she goes to bed around 8.

Enter this Persian Lime Curry Chicken! I make this almost once a week. Loaded with pepper and ground Persian lime, this rub seriously makes chicken sing. It pairs well with rice and salad or roasted veggies.

Serves 4

Ingredients

1–2 tablespoons Persian Lime Curry Rub
Salt
4 bone-in chicken thighs
2 tbsp olive oil
3/4 cup water
4 cloves garlic, minced

Directions

Sprinkle chicken with the Persian Lime Curry Rub and salt, making sure to coat both sides. Heat a skillet over medium-high heat and add the oil. When it’s hot, brown the chicken on both sides, about 6 minutes per side.

Add the water and garlic. Bring to a boil and reduce the heat to a simmer. Cover and braise for about 25 minutes until the chicken is cooked through.

6 Responses

Hannah

February 02, 2022

So great to hear it, Mike!

Mike Pierce

February 02, 2022

Your very helpful staff gave me the recipe card, and my wife and I were both blown away that a recipe so simple could be this great.
Seriously, this blend is ridiculously great.

Alice

February 26, 2020

This Persian Lime Curry Rub has such an intense flavor! It’s absolutely delicious. I cooked the chicken a little longer because I wanted it to fall off the bone. I may add lemon slices & small green olives next time I make it. I found the curry rub to be nicely balanced.

Dale Kitagawa

February 12, 2020

I followed the directions exactly and this was so easy and delicious! My other half is a picky eater and he approved! This recipe is going into my “save” binder of recipes.

linda nelson

January 17, 2019

Oh my..this is way too easy to be so good ! Rather than add it in with the braising liquid, I sauteed the garlic in the oil and browned the chicken on top of the caramelized garlic . After I browned the chicken, I made sure the skin side faced up and carefully poured the braising water around the chicken to avoid washing the rub mixture off. The result was a crisper skin and darker color than in the photo. Bonus: the braising liquid reduces to a rich sauce for rice or potatoes.

Maria Bautista Ball

November 07, 2018

I used half coconut milk- half water mixture, instead of all water. The dish was yummy!

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