Creamy Coconut Lime Chicken

30 mins
Serves 4
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Directions

  1. 1Horizontally slice each chicken breast to create 4 even-sized breasts. Combine flour and seasonings in a shallow dish; coat the breasts in the flour.
  2. 2Horizontally slice each chicken breast to create 4 even-sized breasts. Combine flour and seasonings in a shallow dish; coat the breasts in the flour.
  3. 3Horizontally slice each chicken breast to create 4 even-sized breasts. Combine flour and seasonings in a shallow dish; coat the breasts in the flour.
  4. 4Add coconut oil to a large pan over medium-high heat. Fry the chicken until golden and cooked through. Remove and set aside.
  5. 5Add coconut oil to a large pan over medium-high heat. Fry the chicken until golden and cooked through. Remove and set aside.
  6. 6Add coconut oil to a large pan over medium-high heat. Fry the chicken until golden and cooked through. Remove and set aside.
  7. 7In the leftover oil, fry shallots until soft and golden. Add garlic, ginger, and chilli flakes; fry for one minute.
  8. 8In the leftover oil, fry shallots until soft and golden. Add garlic, ginger, and chilli flakes; fry for one minute.
  9. 9In the leftover oil, fry shallots until soft and golden. Add garlic, ginger, and chilli flakes; fry for one minute.
  10. 10Pour in chicken stock and stir in coconut cream. Add soy sauce and lime juice; simmer until thickened.
  11. 11Pour in chicken stock and stir in coconut cream. Add soy sauce and lime juice; simmer until thickened.
  12. 12Pour in chicken stock and stir in coconut cream. Add soy sauce and lime juice; simmer until thickened.
  13. 13Add the chicken back to the pan and baste in the sauce to warm through. Serve with coriander and lime slices.
  14. 14Add the chicken back to the pan and baste in the sauce to warm through. Serve with coriander and lime slices.
  15. 15Add the chicken back to the pan and baste in the sauce to warm through. Serve with coriander and lime slices.

Ingredients

  • 500 g Chicken Breasts
  • 500 g Chicken Breasts
  • 500 g Chicken Breasts
  • 3 tbsp Plain Flour
  • 3 tbsp Plain Flour
  • 3 tbsp Plain Flour
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 0.75 tsp Ground Ginger
  • 0.75 tsp Ground Ginger
  • 0.75 tsp Ground Ginger
  • 0.75 tsp Garlic Powder
  • 0.75 tsp Garlic Powder
  • 0.75 tsp Garlic Powder
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.25 tsp Turmeric
  • 0.25 tsp Turmeric
  • 0.25 tsp Turmeric
  • 0.25 tsp Onion Powder
  • 0.25 tsp Onion Powder
  • 0.25 tsp Onion Powder
  • 1.5 tbsp Coconut Oil
  • 1.5 tbsp Coconut Oil
  • 1.5 tbsp Coconut Oil
  • 2 Shallots
  • 2 Shallots
  • 2 Shallots
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 1.5 tsp Ginger
  • 1.5 tsp Ginger
  • 1.5 tsp Ginger
  • 0.25 tsp Chilli Flakes
  • 0.25 tsp Chilli Flakes
  • 0.25 tsp Chilli Flakes
  • 120 ml Chicken Stock
  • 120 ml Chicken Stock
  • 120 ml Chicken Stock
  • 250 ml Coconut Cream
  • 250 ml Coconut Cream
  • 250 ml Coconut Cream
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 1.5 tbsp Fresh Lime Juice
  • 1.5 tbsp Fresh Lime Juice
  • 1.5 tbsp Fresh Lime Juice
  • 1 tbsp Fresh Coriander
  • 1 tbsp Fresh Coriander
  • 1 tbsp Fresh Coriander
  • 4 slices Lime
  • 4 slices Lime
  • 4 slices Lime

Equipment

knifeplatefrying panwooden spatulatongswhisk