Slightly sweet, slightly spicy and absolutely delicious, this coconut lime chicken is my new favourite. It's also really easy to make but impressive enough to cook for friends. I cook three chicken breasts as I like to have one left over to make an interesting sandwich filling the next day.
Ingredients 1 tbsp coconut oil
3 chicken breasts
Salt & pepper
1/2 red onion finely chopped
1/2 tsp chilli flakes
1 tbsp corn starch
1 tbsp water
Juice of 1 lime
250 ml chicken stock
250 ml coconut cream
1 tbsp chopped coriander and a little extra to garnish
Place the chicken breasts between clingfilm and given them a bash to flatten them a little and make them a more even thickness.
Season the chicken on both sides with salt and pepper.
Heat the coconut oil over a medium heat and then fry the chicken until browned on both sides.
Remove the chicken from the pan and set aside. The chicken doesn't need to be cooked through at this stage, as you will be cooking it again shortly.
Add the onion to the pan and sauté until soft.
Add in the chilli flakes, lime juice, stock and coriander and bring to the boil.
Bring the temperature down and then simmer for around 5 to 6 minutes.
Mix together the corn starch with water to a paste and add to the pan. You may need to bring the temperature up for a moment to get it going as it will help thicken the sauce.
Add in the coconut cream and place back in the chicken breasts. Cook on for another 5 to 6 minutes or until the chicken has cooked through.
Serve with rice and garnished with coriander and wedges of lime.