Directions
- 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.
- 2Add coconut oil to a large pan over medium-high heat. Fry the chicken until golden and cooked through. Remove and set aside.
- 3In the leftover oil, fry shallots until soft and golden. Add garlic, ginger, and chilli flakes; fry for one minute.
- 4Pour in chicken stock and stir in coconut cream. Add soy sauce and lime juice; simmer until thickened.
- 5Add 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
- 3 tbsp Plain Flour
- 1 tsp Salt
- 0.75 tsp Ground Ginger
- 0.75 tsp Garlic Powder
- 0.5 tsp Black Pepper
- 0.25 tsp Turmeric
- 0.25 tsp Onion Powder
- 1.5 tbsp Coconut Oil
- 2 Shallots
- 2 cloves Garlic
- 1.5 tsp Ginger
- 0.25 tsp Chilli Flakes
- 120 ml Chicken Stock
- 250 ml Coconut Cream
- 2 tsp Light Soy Sauce
- 1.5 tbsp Fresh Lime Juice
- 1 tbsp Fresh Coriander
- 4 slices Lime
Equipment
knifeplatefrying panwooden spatulatongswhisk
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