Description
This Creamy Coconut Lime Chicken recipe features tender chicken breasts cooked in a flavorful coconut cream sauce infused with lime, fresh ginger, garlic, and aromatic spices. Perfectly balanced with subtle heat from chili flakes and a hint of soy sauce, this dish offers a rich and zesty taste ideal for a quick and delicious weeknight meal.
Ingredients
Chicken and Coating
- 2 x 250g / 9oz Chicken Breasts (brought close to room temp)
- 3 tbsp / 30g Plain Flour
- 1 tsp Salt
- 3/4 tsp Ground Ginger
- 3/4 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Turmeric
- 1/4 tsp Onion Powder
Cooking
- 1 1/2 tbsp Coconut Oil (or substitute other oil)
- 2 Shallots, very finely diced
- 2 cloves Garlic, very finely diced
- 1 1/2 tsp Grated or very finely diced Ginger
- 1/4 tsp Chilli Flakes (or to preference)
- 120ml / 1/2 cup Chicken Stock
- 250ml / 1 cup Full-fat Coconut Cream
- 2 tsp Light Soy Sauce
- 1 1/2 tbsp Fresh Lime Juice (or to taste)
To Serve
- 1 tbsp Finely diced Fresh Coriander / Cilantro
- 4 thin slices of Lime (optional)
Instructions
- Prepare the Chicken: Horizontally slice each chicken breast through the center to create 4 even-sized pieces. In a large shallow dish, combine the plain flour, salt, ground ginger, garlic powder, black pepper, turmeric, and onion powder. Coat each chicken piece in the flour and seasoning mixture evenly and set aside.
- Fry the Chicken: Heat the coconut oil in a large pan over medium-high heat. Once hot, add the coated chicken breasts and fry for a few minutes on each side until golden brown and just cooked through the center. Remove the chicken and place on a plate to rest. Reduce heat to medium.
- Sauté Aromatics: If needed, add a little more oil to the pan. Fry the finely diced shallots until soft and beginning to turn golden. Add the garlic, grated ginger, and chili flakes, frying for another minute to release flavors.
- Make the Sauce: Pour the chicken stock into the pan, stirring to deglaze. Whisk in the full-fat coconut cream until smooth. Stir in the light soy sauce and fresh lime juice. Simmer the sauce gently until it thickens, stirring occasionally. Incorporate the resting chicken juices into the sauce to enhance flavor. Taste and adjust seasoning, spice level, and lime juice as desired.
- Warm the Chicken: Return the fried chicken pieces to the pan, basting them in the sauce for about a minute to heat through and meld flavors.
- Serve: Plate the chicken and spoon over the creamy coconut lime sauce. Garnish with finely diced fresh coriander and optionally, place thin lime slices on top. Enjoy your flavorful dish immediately.
Notes
- Use full-fat coconut cream for a richer, creamier sauce. If unavailable, substitute with full-fat coconut milk but expect a slightly thinner sauce.
- If you prefer less heat, reduce or omit the chili flakes.
- Bringing chicken to room temperature before cooking ensures even cooking.
- Serve with steamed rice or lightly sautéed greens for a complete meal.
- Light soy sauce adds umami flavor but can be substituted with tamari for gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion (Southeast Asian inspired)
