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Coconut Lime Chicken

Coconut Lime Chicken

The ultimate comfort food, Coconut Lime Chicken is a creamy and flavorful dish that whisks you away to a tropical paradise. Perfect for an easy weeknight dinner, it combines juicy chicken with the rich creaminess of coconut milk and the zesty brightness of lime. Make it tonight for a delightful culinary escape!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken breasts thinly sliced into cutlets
  • 0.5 teaspoon fine salt
  • 0.5 teaspoon sweet paprika
  • 2 tablespoons coconut oil (about 28g)
  • 1 small (150g) yellow onion about 1 cup, finely diced
  • 1 teaspoon light brown sugar (about 4g)
  • 3 cloves garlic minced
  • 1 jalapeño finely diced (seeded for less heat)
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon tomato paste (about 15g)
  • 1 can (400ml) full-fat coconut milk (about 13.5 ounces)
  • 0.25 teaspoon ground turmeric
  • 0.25 teaspoon ground cumin
  • 0.5 teaspoon fine salt or 1 teaspoon low-sodium soy sauce. Use gluten-free tamari if needed
  • 0.25 cup fresh lime juice (about 60ml)
  • 1 teaspoon finely grated lime zest
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving
  • Cooked jasmine rice for serving (optional)

Equipment

  • Large Skillet
  • Cutting Board
  • Chef's Knife
  • Measuring spoons and cups
  • microplane or fine grater
  • Instant-read thermometer
  • Citrus juicer

Method
 

  1. Season the chicken with ½ teaspoon salt and the sweet paprika.
  2. Heat a large skillet over medium-high heat. Add the coconut oil and sear the chicken cutlets in a single layer for 2 to 3 minutes per side, until lightly browned and just cooked through. Remove to a plate and set aside. (Target internal temperature 165°F/74°C.)
  3. Reduce the heat to medium. In the same skillet, add the onion and cook for 2 minutes, stirring.
  4. Stir in the brown sugar and cook for 1 minute to lightly caramelize the onion.
  5. Add the garlic, jalapeño, ginger, and tomato paste. Cook for 1 minute, stirring.
  6. Pour in the coconut milk, then add the turmeric, cumin, and either the additional ½ teaspoon salt or the soy sauce. Stir, scraping up any browned bits from the bottom of the skillet.
  7. Simmer for 3 minutes to allow the flavors to meld.
  8. Stir in the lime juice and lime zest.
  9. Return the chicken and any juices to the skillet. Simmer for 2 to 3 minutes to warm through.
  10. Garnish with cilantro. Serve with lime wedges over cooked jasmine rice, if desired.

Notes

  • Cook in Batches: To achieve that perfect sear, cook the chicken in batches. Overcrowding the pan can lead to steaming instead of browning.
  • Adjust Heat Levels: If you prefer a milder dish, remove the seeds from the jalapeño. For those who enjoy a kick, keep them in!
  • Salt vs. Soy Sauce: Using just salt gives a cleaner citrus flavor, while soy sauce adds a rich umami note. Feel free to use tamari for a gluten-free option.
  • Make Ahead: The coconut sauce keeps well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and finish with fresh lime juice and cilantro before serving.