A one pan wonder! This dish is best served with rice given that you want something to soak up that silky creamy coconut sauce.
- Free Range or Organic Chicken Breast Fillets (Skinless)
- Salt & Pepper
- 1 Tablespoon Coconut Oil
- 1 Medium Onion – Diced
- Red Chilli x 1 (De-seeded if you don’t like it too hot!)
- 250ml Chicken Stock
- Zest and Juice of 1 Lime
- 1 Bunch of Coriander Chopped
- 1 Teaspoon Red Chilli Flakes
- 150ml Coconut Milk
- 1 Pinch of Turmeric
- Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
- Melt the coconut oil in a large skillet over a medium high heat on the stove.
- Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn’t need to be fully cooked yet because you’ll be returning it to the heat shortly.
- Add the chopped onion to the same skillet and sauté for a few minutes to soften.
- Add the chili pepper if you’re using it. Sauté for another couple of minutes.
- Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down.
- Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes.
- Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through. Sprinkle some extra coriander over the chicken. Serve with rice or cauliflower rice with the sauce spooned over the top.