Blend 1 cup onions with ginger, garlic, and 1/2 cup water in a blender.
Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Brown, skin side down, about 6 minutes (don?t turn over), then transfer to a plate. Add remaining onions to skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Transfer with a slotted spoon to plate with chicken.
Reduce heat to medium and add onion-ginger paste to skillet. Cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Stir in tomato paste, remaining 2 cups water, sugar, lime juice and 1/2 teaspoon salt and bring to a simmer.
Return chicken and onions to skillet with sliced lime and simmer, partially covered, turning chicken once, until just cooked through, 25 to 30 minutes.
Serve with steamed rice on the side.
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 286 (68%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 51.8mg||16 %|
|Sodium 254.8mg||9 %|
|Potassium 569.5mg||15 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 17.5g|
|Protein 15.4g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 422
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