Description
This creamy coconut lime chicken is the vacation your taste buds have been begging for. Tropical flavor that makes weeknight dinners feel like a special occasion.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs
- 2 tablespoons (30ml) olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon lime zest
- 1 tablespoon honey
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped for garnish
- Lime wedges, for serving
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, 4-5 minutes per side. Transfer to a plate.
- Reduce heat to medium and add onion to the same pan. Cook until translucent, 3-4 minutes. Add garlic and ginger, stirring for 30 seconds until fragrant.
- Add cumin and turmeric, stirring to coat onion mixture and toast spices for 30 seconds.
- Pour in coconut milk, scraping up any browned bits. Bring to a gentle simmer, then stir in honey and red pepper flakes if using. Simmer for 3 minutes.
- Return chicken to pan, nestling it into the sauce. Reduce heat to low, cover, and cook until chicken reaches 165°F (74°C), about 7-10 minutes.
- Stir in lime juice and zest. Taste and adjust seasoning. Simmer uncovered for 2 more minutes.
- Garnish with cilantro and serve with lime wedges.