COCONUT CURRY LIME CHICKEN
COCONUT CURRY LIME CHICKEN
Print recipe| Serves | 2-3 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Meal type | Main Dish |
| Region | Indian |
Ingredients
- 1.5lb Boneless, skinless chicken breast (cut into 1/2 inch cubes)
- 2 tablespoons Coconut oil
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/2 cup lite coconut milk (from a can)
- 1-2 tablespoon Soy sauce or tamarin
- 1 tablespoon Honey or agave
- 2 tablespoons Fresh, chopped cilantro (optional)
- 1 Zest Of fresh lime
- 1 teaspoon Kosher or sea salt
- 3 medium slices Fresh lime (for garnish)
Directions
| Step 1 | |
| Place the cubed chicken in a large ziplock bag. | |
| Step 2 | |
| Place all of the spices, coconut milk, sweetener, soy sauce, lime juice. You can save half of the lime juice for adding after the chicken is cooked! | |
| Step 3 | |
| Let the chicken marinate in the ziplock bag for 1hr-overnight. (The longer the better!) | |
| Step 4 | |
| Place a large skillet over medium heat and once warm (about a min or so) add in the coconut oil to the pan. Let it melt and once the pan is sizzling (test by dropping a bit of water to seeing if the pan sizzles) add the chicken to the pan | |
| Step 5 | |
| Cover for the first 5 minutes to keep the flavors sealed into the chicken. After about 5 minutes when the marinade begins to bubble take the cover off and mix the chicken around so its cooking evenly. | |
| Step 6 | |
| Once the chicken is fully cooked and fork tender, turn off the heat and let it sit until ready to serve over the coconut ginger rice! Garnish with fresh cilantro and fresh lime wedges | |
