Creamy Coconut Lime Chicken
A comforting dish blending creamy coconut milk and vibrant lime flavors for a tender, juicy meal that warms the soul.
Ingredients
For the Chicken
- 4-6 pieces chicken breasts boneless, skinless
- Salt and pepper To taste
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1/2 cup diced onion
- 1 piece red bell pepper diced
- 2-3 cloves garlic minced Fresh is preferred
For the Sauce
- 1 cup chicken stock
- 1 tablespoon cornstarch For thickening
- 1/4 teaspoon red chili flakes Adjust to taste
- 1/2 teaspoon turmeric
- 1 can (13.6 oz) coconut milk Quality matters
- 2 tablespoons lime juice Freshly squeezed is best
- 1/2 cup heavy cream
- 1-2 tablespoons chopped fresh cilantro For garnish
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat until shimmering. Add the chicken breasts and sear for a few minutes on each side until golden-brown.
- Remove the chicken from the skillet and set it aside. In the same skillet, add diced onion and red bell pepper, sautéing until they soften, about 3-4 minutes.
- Add minced garlic and sauté for an additional minute until fragrant. Return the chicken to the skillet.
Cooking
- Pour in the chicken stock and sprinkle in the cornstarch, stirring to combine. Add red chili flakes and turmeric, then let simmer gently.
- Slowly add coconut milk, stirring to mix. Then add lime juice and let simmer for a few minutes until heated through.
- Finally, stir in heavy cream and adjust seasoning if necessary. Once sauce thickens, sprinkle chopped cilantro on top before serving.
Notes
Ensure chicken is at room temperature for even cooking. Always taste and adjust sauce before serving. Fresh garlic enhances flavor significantly.