Lime, Chilli and Coconut Chicken
photo by Baby Kato
- Ready In:
- 2hrs 15mins
- 1 lime, juice and zest of
- 1⁄2 lemon, juice of
- 2 tablespoons sweet chili sauce
- 1⁄2 teaspoon soy sauce
- 1 large garlic clove, finely chopped
- 1 teaspoon fresh ginger (grated or finely chopped)
- 1 mild chile, finely chopped (seeds removed)
- 1 tablespoon sesame oil
- 2 chicken breasts
- 0.5 (400 ml) can light coconut cream
- Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
- Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
- Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
- Seal the container and place it in the fridge for at least an hour.
- Remove from the fridge and heat a frying pan on medium-high heat on the stove.
- Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
- After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
- Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.
Questions & Replies
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What a lovely dish. It was really well balanced. The flavors all complimented each other and none were over powering. I did add addition pepper to this dish, personal preference only. <br/>This tart, tangy, slightly sweet and spicy dish was wonderful served with jasmin rice. Thank you for sharing this treat Sooty Cat, we will be enjoying this chicken again and again. Made for Spring Pac/12.
What a great, easy recipe. My only change was to leave out the sweet chili sauce & add a tsp of sambal oelek instead of the fresh chili. While the chicken cooked on the barbeque, I stirfried sliced red pepper, zucchini & onion, then added the leftover marinade & cooked for 5 mins. A lovely dinner & enough leftovers for lunch today. Thanks for sharing this keeper.
RECIPE SUBMITTED BY
I am an archaeologist, currently doing a Masters by Research at university, and working as a barista to pay the bills. I'm married to a wonderful man who lets me get away with nearly everything. We have a much loved little black cat named Sooty (hence the Zaar name), but no kids as yet.