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Your New Favorite Creamy Coconut Lime Chicken

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This dish features tender chicken pieces enveloped in a rich, golden sauce. The sauce offers a harmonious blend of creamy coconut, bright lime, and a subtle warmth from aromatic spices, creating a balanced and inviting flavor profile. Garnished with fresh herbs and a touch of red chili, it presents a visually appealing and comforting meal. The chicken is cooked to a succulent finish, absorbing the vibrant flavors of the sauce, typically prepared by simmering on the stovetop.

Ingredients

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  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1 small red chili, thinly sliced, for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until lightly browned on all sides, about 3-5 minutes. Remove chicken from the skillet and set aside.
  2. Reduce heat to medium. Add chopped onion to the skillet and cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add curry powder, turmeric, and red pepper flakes (if using). Cook for 30 seconds, stirring constantly, until aromatic.
  5. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer.
  6. Return the cooked chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and tender.
  7. Stir in fresh lime juice and lime zest. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with fresh cilantro and sliced red chili, if desired.

Notes

For a richer flavor, use boneless, skinless chicken thighs instead of breasts.

Adjust the amount of red pepper flakes to suit your preferred level of spice.

This dish pairs wonderfully with steamed jasmine rice, quinoa, or naan bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To thicken the sauce further, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir into the simmering sauce until desired consistency is reached.

Nutrition

Find it online: https://cooksillo.com/your-new-favorite-creamy-coconut-lime-chicken/