Coconut Chicken with Lime and Cilantro Recipe
Coconut Chicken is a flavorful and creamy dish featuring thinly sliced chicken breasts simmered in a rich coconut milk sauce with spices, garlic, ginger, and a hint of heat from jalapeños. Topped with fresh cilantro, green onions, and crunchy nuts, this comforting meal pairs perfectly with rice for a satisfying and exotic dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Scale
Chicken and Seasonings
- 1½ lbs boneless skinless chicken breasts, sliced thin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
Cooking Ingredients
- 3 tbsp olive oil, divided
- ½ onion, chopped
- 2 jalapeño peppers, chopped
- 2 cloves garlic, minced
- 1 piece 1-inch ginger, grated
- 1½ tbsp brown sugar
- 1 can coconut milk (13.5 oz)
- 1 tbsp soy sauce
- ½ lime, juiced
Garnishes
- Chopped cilantro
- Chopped green onions
- Chopped peanuts or cashews
- Lime wedges
Instructions
- Season the Chicken: In a bowl, season the thinly sliced chicken breasts with salt, garlic powder, onion powder, and paprika, ensuring all pieces are evenly coated.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken slices and cook for 3-4 minutes on each side until they develop a golden-brown crust. If needed, cook in batches, adding more olive oil as required. Once browned, transfer the chicken to a plate and set aside.
- Sauté Vegetables: In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and jalapeño peppers, sprinkle with a pinch of salt, and cook for 3-4 minutes until softened. Stir in the minced garlic, grated ginger, and brown sugar, cooking for an additional minute to release the flavors.
- Add Liquids: Pour in the coconut milk and soy sauce, stirring to combine all the ingredients into a creamy sauce.
- Simmer the Chicken: Return the seared chicken to the skillet with the coconut sauce. Bring the mixture to a simmer, cover with a lid, and cook for 15 minutes to allow the chicken to soak up the flavors. Then, uncover and let it simmer for another 5 minutes to slightly thicken the sauce.
- Finish with Lime: Remove the skillet from heat and stir in the juice of half a lime to add a fresh, tangy brightness to the dish.
- Serve: Plate the chicken over cooked rice and garnish with chopped cilantro, green onions, chopped peanuts or cashews, and lime wedges on the side for extra zest and crunch.
Notes
- For extra heat, include more jalapeño peppers or add a pinch of cayenne pepper.
- Substitute chicken thighs for a juicier, more flavorful result.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Pair the dish with jasmine or basmati rice for best results.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
Keywords: Coconut Chicken, Coconut Milk Chicken, Creamy Chicken, Spicy Chicken, Asian Chicken Recipe
