Creamy Coconut Lime Chicken
- 4-6 chicken breasts or chicken thighs (I usually prefer chicken thighs)
- Salt and pepper
- 1 tbs olive oil
- 1-2 onions
- 1 packet Mixed veggies/stir fry veggies/2 bell peppers (diced)
- 2-3 cloves garlic or 1tsp of garlic
- 1/2 tsp turmeric powder
- 1 can coconut milk
- 2 tbs lime juice
- 1/2 cup heavy cream
- 1-2 tbs fresh cilantro
- 1 cup chicken stock
- 1/2 of chilli flakes (I like spicy, so I put more chilli flakes)
- 1 tbs corn starch
Season chicken with salt and pepper. Heat oil in a large skillet. Add chicken breasts or thighs and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove and keep them aside. Cover so they keep warm
Add the onions, bell peppers or mixed veggies of your choice and garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften. I usually prefer to do the mixed veggies in different skillet with some butter to get some colour.
In a small bowl Or measuring bowl, whisk together the chicken stock and cornstarch. Add to the skillet, along with the red chili flakes and turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly.
Stir in the coconut milk and simmer for another 3-5 minutes. Stir in the lime juice and cream, then return the chicken to the pan. Season with salt and pepper, to taste. Continue to cook for an additional 5-10 minutes, or until chicken is completely cooked through. Sprinkle with fresh cilantro before serving.
Serve with rice.
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