Recipe
Lime & Coconut Chicken
Tender chicken simmered in a fragrant lime and coconut sauce, finished with fresh coriander for a bright, creamy weeknight supper that is easy to serve with rice or noodles.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Pat the chicken dry and season it with the salt and black pepper. Heat the oil in a wide frying pan over medium-high heat, then brown the chicken in a single layer for 3–4 minutes, turning once. Transfer it to a plate.
Lower the heat to medium. Add the onion and cook for 5 minutes until softened, then stir in the garlic, ginger, chilli, cumin and ground coriander for 1 minute.
Pour in the coconut milk and chicken stock, scraping up any browned bits. Stir in the fish sauce and return the chicken and any resting juices to the pan.
Simmer uncovered for 15–18 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Remove from the heat and stir in the lime zest, lime juice and most of the coriander. Taste and adjust the seasoning, then serve with the remaining coriander over rice or noodles.
Notes
Serve with steamed rice or noodles, and add the lime juice gradually so the sauce stays balanced.
About this recipe
This lime and coconut chicken brings together tender pieces of chicken, creamy coconut milk, fresh lime and gentle chilli heat in one balanced pan. Browning the chicken first adds savoury depth, while the aromatics soften into the sauce without making the method fussy. The result is a fragrant, comforting supper with enough brightness to keep the rich sauce feeling fresh.
Finish with lime juice and coriander just before serving so the sauce stays bright and the chicken remains juicy. Spoon it over steamed rice or noodles, with extra lime at the table for anyone who likes a sharper finish.
