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Creamy Coconut Lime Chicken Recipe

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4.1 from 5 reviews

This Creamy Coconut Lime Chicken recipe features tender boneless, skinless chicken breasts cooked in a rich and flavorful sauce made with coconut milk, lime juice, turmeric, and a hint of chili flakes. Sautéed onions, red bell peppers, and garlic add aromatic depth, while fresh cilantro finishes the dish with a burst of freshness. Perfect for a comforting and exotic weeknight dinner, this recipe combines creamy, tangy, and mildly spicy flavors in a simple skillet-cooked meal.

Ingredients

Chicken

  • 4-6 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Vegetables and Aromatics

  • 1/2 cup diced onion
  • 1 red bell pepper, diced
  • 2-3 cloves garlic, minced

Sauce

  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon turmeric
  • 1 (13.6 oz) can coconut milk
  • 2 tablespoons lime juice
  • 1/2 cup heavy cream

Garnish

  • 1-2 tablespoons chopped fresh cilantro

Instructions

  1. Season and Brown Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and mostly cooked through. Remove the chicken from the skillet and set aside on a plate, covering it to keep warm.
  2. Sauté Vegetables and Aromatics: In the same skillet, add the diced onion, red bell pepper, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
  3. Make Sauce Base: In a small bowl, whisk together the chicken stock and cornstarch until smooth. Pour this mixture into the skillet with the vegetables. Add red chili flakes and turmeric. Bring the sauce to a simmer while stirring occasionally, allowing it to thicken slightly.
  4. Add Coconut Milk and Lime Juice: Stir in the coconut milk and continue simmering for another 3-5 minutes to meld flavors. Then stir in lime juice and heavy cream, mixing well for a creamy and tangy sauce.
  5. Finish Cooking Chicken: Return the partially cooked chicken breasts to the skillet, nestling them in the sauce. Season with additional salt and pepper to taste. Continue cooking for 5-10 minutes, or until the chicken is fully cooked through and the sauce has thickened further.
  6. Garnish and Serve: Sprinkle chopped fresh cilantro over the dish before serving to add brightness and a fresh herbal note.

Notes

  • For a spicier version, increase the red chili flakes to taste.
  • Serve over steamed rice or with crusty bread to soak up the creamy sauce.
  • You can substitute light coconut milk if you prefer a lower-fat option, though the sauce will be less rich.
  • Ensure chicken breasts are cooked to an internal temperature of 165°F (75°C) for safe consumption.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://flavorspath.com/creamy-coconut-lime-chicken-recipe/