Persian Lime Curry Chicken
COMMENTS
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David Jones on
This makes a beautiful grill marinade. Quite simple too.
2 to 3 spoons of spice/rub
2 to 3 spoons oil, preferably olive or grape seed.
Buttermilk. 1/2 to 2/3 cup.
Mix all in measuring cup. Pour over and coat chicken well. Let stand for as long as you like, but not more than 24 hours. Grill at 350/375 to done. Put over basmati rice. -
Judy on
The mouthwatering smell of this spice blend had me hooked immediately; I couldn’t wait to try it. Glad I did—it’s delicious! My family rated it 13 out of a scale if 1-10. :)
I followed the recipe card exactly, but substituted chicken broth for the water. -
christina on
I got this recipe along with the spice as a birthday gift. As others have said; too easy to be this good! I subbed in coconut milk for the water and added chopped potatoes. Great over rice…the whole house smelled amazing!
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Hannah on
So great to hear it, Mike!
I played with the recipe and added coconut milk and a little water to make more sauce. I also added minced garlic,ginger and a small shallot after the chicken browned and cooked it for 30 seconds before adding the liquids.
added one tsp of fish sauce and one Tbl. chopped cilantro stems. I added 3 quartered small red potatos,one carrot,1/2 C chopped celery,(tender center) and mushrooms. I served it with purple rice. The sauce was spectacular and the chicken melted in your mouth. You could pass on all my additions and have a great dinner.