Creamy Coconut Lime Chicken

overhead close up shot of 3 creamy coconut lime chicken breasts in pan garnished with lime and coriander

Print Recipe

5 from 2 votes

Chicken breast coated in a creamy, tangy and delicious coconut and lime sauce!

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Main Course

Cuisine: Thai, Western

Servings:

Author: Chris Collins

Cost: £3.50 / $4

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for dredging chicken)
Large Pan & Tongs
Wooden Spoon
Whisk (optional)
Jug (for stock)

Ingredients

Chicken

2x 250g/9oz Chicken Breasts, brought close to room temp
3 tbsp / 30g Plain Flour
1 tsp Salt
3/4 tsp EACH: Ground Ginger, Garlic Powder
1/2 tsp Black Pepper
1/4 tsp EACH: Turmeric, Onion Powder
1 1/2 tbsp Coconut Oil (sub other oil)

Sauce

2 Shallots, very finely diced
2 cloves of 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 (see notes)
2 tsp Light Soy Sauce
1 1/2 tbsp Fresh Lime Juice, or to taste
1 tbsp finely diced Fresh Coriander/Cilantro, to serve
4 thin slices of Lime, to serve (optional)

Instructions

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!

Video

Notes

a) Lime - You can work to taste and if you're wary just start off with less and work up. I find 1 1/2 tbsp hits the sweet spot, which is the best part of a lime. To make the garnish slices just slice 2 thin rings from the middle of the lime and halve them to create 4 thin semi-circles.

b) Coconut Cream - I love using coconut cream because it's much thicker than coconut milk, meaning you don't have to spend too long simmering it to thicken it up. It's also more rich, which I find balances out the acidity really nicely. You'll find coconut cream in most supermarkets. Blue Dragon does 250ml cartons. Some shops do 200ml cartons, which will work absolutely fine.

c) Serving - Here I just stir fried some sweet chilli rice with some baby sweetcorn and mangetout. I use a microwave pouch of Sweet Chilli & Lime Basmati Rice by Tilda. I'm pretty sure Ben's does something similar too. You can serve with anything you fancy though!

d) Calories - Slight overestimate as not all the flour mix is picked up.

Nutrition