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 dish, coat breasts in flour, and set aside.
  2. 2Horizontally slice each chicken breast to create 4 even-sized breasts. Combine flour and seasonings in a dish, coat breasts in flour, and set aside.
  3. 3Horizontally slice each chicken breast to create 4 even-sized breasts. Combine flour and seasonings in a dish, coat breasts in flour, and set aside.
  4. 4Add oil to a pan over medium-high heat. Fry chicken until golden and cooked through. Remove and set aside.
  5. 5Add oil to a pan over medium-high heat. Fry chicken until golden and cooked through. Remove and set aside.
  6. 6Add oil to a pan over medium-high heat. Fry chicken until golden and cooked through. Remove and set aside.
  7. 7Lower heat, fry shallots until soft and golden. Add garlic, ginger, and chilli flakes; fry for a minute.
  8. 8Lower heat, fry shallots until soft and golden. Add garlic, ginger, and chilli flakes; fry for a minute.
  9. 9Lower heat, fry shallots until soft and golden. Add garlic, ginger, and chilli flakes; fry for a minute.
  10. 10Pour in stock, stir in coconut cream, soy sauce, and lime juice. Simmer until sauce thickens; stir in chicken juices.
  11. 11Pour in stock, stir in coconut cream, soy sauce, and lime juice. Simmer until sauce thickens; stir in chicken juices.
  12. 12Pour in stock, stir in coconut cream, soy sauce, and lime juice. Simmer until sauce thickens; stir in chicken juices.
  13. 13Add chicken back to the pan and baste in the sauce for a minute to warm through.
  14. 14Add chicken back to the pan and baste in the sauce for a minute to warm through.
  15. 15Add chicken back to the pan and baste in the sauce for a minute to warm through.
  16. 16Serve with coriander and lime slices.
  17. 17Serve with coriander and lime slices.
  18. 18Serve 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 full-fat Coconut Cream
  • 250 ml full-fat Coconut Cream
  • 250 ml full-fat 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 panspoontongswooden spatulawhisk