Cooked - Creamy Coconut Lime Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Coconut Lime Chicken

4.0

2x 9oz Chicken Breasts, (brought close to room temp)

3 tbsp Plain Flour

1 tsp Salt

¾ tsp: Ground Ginger, Garlic Powder

½ tsp Black Pepper

¼ tsp: Turmeric, Onion Powder

1 ½ tbsp Coconut Oil ((sub other oil))

2 Shallots, (very finely diced)

2 cloves of Garlic, (very finely diced)

1 ½ tsp finely diced Ginger

¼ tsp Chilli Flakes, (or to preference)

½ cup Chicken Stock

1 cup full-fat Coconut Cream ((see notes))

2 tsp Light Soy Sauce

1 ½ tbsp Fresh Lime Juice, (or to taste)

1 tbsp finely diced Fresh Coriander/Cilantro, (to serve)

4 thin slices of Lime, (to serve (optional))

Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Combine the flour and seasoning in a large shallow dish, then one by one coat the breasts in the flour and place to one side.
Add the oil to a large pan over medium-high heat. Once hot, add the chicken and fry both sides for a few minutes, or until golden and just about cooked through the centre. Remove and place on a plate to one side. Lower the heat to medium.
Top up with oil if needed, then fry the shallots until soft and starting to turn golden. Add the garlic, ginger and chilli flakes and fry for another minute.
Pour in the stock then stir in the coconut cream (you might find this easiest with a whisk). Stir in the soy sauce then stir in the lime juice. Simmer until the sauce thickens, then stir in the resting juices from the chicken (the flavour develops as the sauce thickens so don't leave it watery). Check for spice, seasoning and lime and adjust if needed.
Add the chicken back in a baste in the sauce for a minute or so to warm it through. Serve with coriander sprinkled on top and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 82 weeks ago

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