{"id":915,"date":"2024-05-23T16:44:52","date_gmt":"2024-05-23T16:44:52","guid":{"rendered":"http:\/\/dumpshop.me\/?p=915"},"modified":"2024-05-27T09:43:38","modified_gmt":"2024-05-27T09:43:38","slug":"creamy-coconut-lime-chicken","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/05\/23\/creamy-coconut-lime-chicken\/","title":{"rendered":"Creamy Coconut Lime Chicken"},"content":{"rendered":"
Chicken breast coated in a creamy, tangy and delicious coconut and lime sauce!<\/span><\/strong><\/span><\/p>\n Coconut and lime is such an under-represented flavour combination. It’s one of my favourites though, especially in this context. Follow me…<\/p>\n <\/p>\n We’ll talk about the sauce in just a sec, but first let’s quickly go over what’s going down with the chicken. When it comes to preparation, you’ll simply want to slice and season it<\/strong>. Slicing the chicken breasts will create 4 even-sized breasts<\/strong>, which in turn will cook quicker and more evenly<\/strong>. When seasoning the chicken I like to add in flour<\/strong>. This will help provide the chicken with a nice golden crust<\/strong>, which in turn helps the sauce cling to the chicken<\/strong>.<\/p>\n Because you’ve halved the breasts they won’t take long to cook. Plus they’ll carry on cooking slightly as they rest and when placed back in the pan. To add to the coconut flavour of the dish I love frying the chicken in coconut oil<\/strong>. However, you can sub another cooking oil if you don’t have it.<\/p>\n Process shots: slice chicken (photos 1&2), dredge in seasoned flour (photos 3&4), fry (photos 5&6).<\/em><\/span><\/p>\n <\/p>\n The sauce is incredibly simple to make and will start with the leftover fat in the pan. Here’s what you’ll need:<\/em><\/span><\/p>\n Another ‘bonus’ ingredient is the resting juices from the chicken<\/strong>. As it rests, you’ll notice a pool form around it. This is flavour, so don’t waste it!<\/p>\n I find the flavours in the sauce develop as it thickens, so don’t leave it watery. It’s really easy to adjust this sauce to your preference too. Don’t be afraid to add more spice or lime juice if you think it needs it!<\/p>\n Process shots: remove chicken (photo 1), fry shallots (photo 2), fry garlic, ginger and chilli flakes (photo 3), add stock and coconut cream (photo 4), stir in soy sauce and lime juice (photo 5), add chicken back in (photo 6).<\/em><\/span><\/p>\n <\/p>\n This is completely in your control. I typically use between 1 1\/2 – 2 tbsp lime juice, which gives a nice tangy flavour.<\/p>\n You’ll find it in cartons in most supermarkets. I use Blue Dragon, but some supermarkets will stock their own brand.<\/p>\n I don’t recommend this as it risks curdling from the lime juice. Plus you need the richness of the full-fat coconut cream to balance the tangy flavour of the lime.<\/p>\n I use coconut cream because it’s much thicker and has a fuller flavour. I haven’t tried it, but I imagine you could sub full-fat coconut cream and just spend longer simmering and reducing it down.<\/p>\n <\/p>\n To serve, my natural instinct is to go with rice. To film I actually used some Sweet Chilli & Lime microwavable rice<\/strong> and stir fried it with some baby sweetcorn and mangetout<\/strong>. I also highly recommend finishing with some coriander\/coriander<\/strong>. This really brings the whole dish together (obviously don’t add it if you think it tastes like soap).<\/p>\n Alrighty, let’s tuck into the full recipe for this creamy coconut lime chicken shall we?!<\/strong><\/p>\n <\/p>\nPan-Fried Chicken Breast<\/strong><\/span><\/h2>\n
Frying the chicken<\/h3>\n
Creamy Coconut Lime Sauce<\/strong><\/span><\/h2>\n
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Coconut Lime Chicken FAQ<\/strong><\/span><\/h2>\n
How ‘limey’ is this dish?<\/em><\/h3>\n
Where can I find coconut cream?<\/em><\/h3>\n
Can I use low-fat coconut cream?<\/em><\/h3>\n
Can I use coconut milk instead?<\/em><\/h3>\n
Serving Coconut Lime Chicken<\/strong><\/span><\/h2>\n
How to make Coconut Lime Chicken<\/span> <\/strong>(Full Recipe & Video)<\/h2>\n