Chicken breast coated in a creamy, tangy and delicious coconut and lime sauce!
Coconut and lime is such an under-represented flavour combination. It’s one of my favourites though, especially in this context. Follow me…
Pan-Fried Chicken Breast
We’ll talk about the sauce in just a sec, but first let’s quickly go over what’s going down with the chicken. When it comes to preparation, you’ll simply want to slice and season it. Slicing the chicken breasts will create 4 even-sized breasts, which in turn will cook quicker and more evenly. When seasoning the chicken I like to add in flour. This will help provide the chicken with a nice golden crust, which in turn helps the sauce cling to the chicken.
Frying the chicken
Because you’ve halved the breasts they won’t take long to cook. Plus they’ll carry on cooking slightly as they rest and when placed back in the pan. To add to the coconut flavour of the dish I love frying the chicken in coconut oil. However, you can sub another cooking oil if you don’t have it.
Process shots: slice chicken (photos 1&2), dredge in seasoned flour (photos 3&4), fry (photos 5&6).
Creamy Coconut Lime Sauce
The sauce is incredibly simple to make and will start with the leftover fat in the pan. Here’s what you’ll need:
- Shallots, ginger and garlic – these create a flavour base for the sauce.
- Chilli flakes – add a kick of spice to balance the tangy, creamy sauce.
- Chicken stock – adds a savoury tone and helps create the sauce.
- Coconut cream – this will be the base of the sauce.
- Soy sauce – seasons the sauce with salt and adds savoury flavour to balance the sweet coconut cream.
- Lime juice – make sure it’s fresh lime juice.
Another ‘bonus’ ingredient is the resting juices from the chicken. As it rests, you’ll notice a pool form around it. This is flavour, so don’t waste it!
I find the flavours in the sauce develop as it thickens, so don’t leave it watery. It’s really easy to adjust this sauce to your preference too. Don’t be afraid to add more spice or lime juice if you think it needs it!
Process shots: remove chicken (photo 1), fry shallots (photo 2), fry garlic, ginger and chilli flakes (photo 3), add stock and coconut cream (photo 4), stir in soy sauce and lime juice (photo 5), add chicken back in (photo 6).
Coconut Lime Chicken FAQ
How ‘limey’ is this dish?
This is completely in your control. I typically use between 1 1/2 – 2 tbsp lime juice, which gives a nice tangy flavour.
Where can I find coconut cream?
You’ll find it in cartons in most supermarkets. I use Blue Dragon, but some supermarkets will stock their own brand.
Can I use low-fat coconut cream?
I don’t recommend this as it risks curdling from the lime juice. Plus you need the richness of the full-fat coconut cream to balance the tangy flavour of the lime.
Can I use coconut milk instead?
I use coconut cream because it’s much thicker and has a fuller flavour. I haven’t tried it, but I imagine you could sub full-fat coconut cream and just spend longer simmering and reducing it down.
Serving Coconut Lime Chicken
To serve, my natural instinct is to go with rice. To film I actually used some Sweet Chilli & Lime microwavable rice and stir fried it with some baby sweetcorn and mangetout. I also highly recommend finishing with some coriander/coriander. This really brings the whole dish together (obviously don’t add it if you think it tastes like soap).
Alrighty, let’s tuck into the full recipe for this creamy coconut lime chicken shall we?!
How to make Coconut Lime Chicken (Full Recipe & Video)
Creamy Coconut Lime Chicken
Equipment:
- Sharp Knife & Chopping Board
- Large Shallow Dish (for dredging chicken)
- Large Pan & Tongs
- Wooden Spoon
- Whisk (optional)
- Jug (for stock)
Ingredients (check list):
Chicken
- 2x 250g/9oz Chicken Breasts, brought close to room temp
- 3 tbsp / 30g Plain Flour
- 1 tsp Salt
- 3/4 tsp EACH: Ground Ginger, Garlic Powder
- 1/2 tsp Black Pepper
- 1/4 tsp EACH: Turmeric, Onion Powder
- 1 1/2 tbsp Coconut Oil (sub other oil)
Sauce
- 2 Shallots, very finely diced
- 2 cloves of Garlic, very finely diced
- 1 1/2 tsp grated or very finely diced Ginger
- 1/4 tsp Chilli Flakes, or to preference
- 120ml / 1/2 cup Chicken Stock
- 250ml / 1 cup full-fat Coconut Cream (see notes)
- 2 tsp Light Soy Sauce
- 1 1/2 tbsp Fresh Lime Juice, or to taste
- 1 tbsp finely diced Fresh Coriander/Cilantro, to serve
- 4 thin slices of Lime, to serve (optional)
Instructions:
- Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Combine the flour and seasoning in a large shallow dish, then one by one coat the breasts in the flour and place to one side.
- Add the oil to a large pan over medium-high heat. Once hot, add the chicken and fry both sides for a few minutes, or until golden and just about cooked through the centre. Remove and place on a plate to one side. Lower the heat to medium.
- Top up with oil if needed, then fry the shallots until soft and starting to turn golden. Add the garlic, ginger and chilli flakes and fry for another minute.
- Pour in the stock then stir in the coconut cream (you might find this easiest with a whisk). Stir in the soy sauce then stir in the lime juice. Simmer until the sauce thickens, then stir in the resting juices from the chicken (the flavour develops as the sauce thickens so don't leave it watery). Check for spice, seasoning and lime and adjust if needed.
- Add the chicken back in a baste in the sauce for a minute or so to warm it through. Serve with coriander sprinkled on top and enjoy!
Quick 1 min demo!
Notes:
Your Private Notes:
Nutrition:
No Comments