The SIMPLE Coconut Lime Chicken You Must Try
Recipe Information
Coconut-Lime Chicken
Dice one medium shallot.
Chop a handful of cilantro to yield about 2 tablespoons.
Remove the tops and seeds from two red bird's eye Thai chilies and dice them.
Juice two large limes to get about 2 teaspoons of lime juice.
Cut two to three large chicken breasts into cutlets, getting two to three cutlets per breast depending on size.
Season both sides of the chicken cutlets with kosher salt, fresh black pepper, and ground cayenne powder.
In a large fry pan over medium-high heat, add a little avocado oil.
Add the chicken cutlets to the pan, ensuring not to overcrowd it, and cook for about 3 minutes per side until browned.
Once cooked, place the chicken on a plate and set aside.
Let the pan cool slightly, then over medium heat, add the diced shallots and cook for about 2 minutes to pick up the chicken flavor.
Add the diced red Thai chilies and cook for another minute until soft.
Pour in 1 cup of chicken stock and the lime juice, then add the chopped cilantro and stir to combine.
Increase the heat to high and bring the mixture to a simmer, tasting for seasonings and adding red pepper flakes if desired.
Once simmering, add 3/4 cup of unsweetened coconut milk and 2 teaspoons of ground turmeric powder, stirring until no clumps remain.
Return the chicken to the pan, ensuring to include any juices from the chicken, and bring the mixture back to a simmer.
Use a spoon to coat the chicken in the sauce, then cover and cook for about 10 minutes until the chicken is fully cooked through.
After cooking, kill the heat and coat the chicken in the sauce again.
If the sauce is too thin, remove the chicken and reduce the sauce separately for plating.
Serve with white rice, using a biscuit cutter to mold the rice into a mound on the plate.
Add a couple of chicken cutlets on top of the rice, garnish with cilantro and a slice of lime, and drizzle with extra sauce.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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