Curry Style Chicken with Coconut and Lime


Cooking time: 20-25 minutes / Serving: 4-5


  • 2 skinless boneless chicken breasts, about 1 1/2 pounds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oil
  • 4 green onions, chopped
  • 1 cup chicken stock
  • 2 tablespoons lime juice about 1 large lime
  • 1 tablespoon chopped cilantro
  • 4 tablespoons gochugaru, or 2 tablespoons red chili flakes.
  • 1 tablespoon sugar  
  • 1/2 cup coconut cream
  • 1 tablespoons cornstarch 
With your coconut in the frying pan, cook the chicken until golden on each side. Salt and pepper each side once turned over for the first time. You can get some water boiling on the side for your rice or vermicelli to eat with the chicken later. When cooked completely, remvoe the chicken from the pan.
With the cooking oils from the chicken, add in the green onion, cilantro, Gochugaru and toss until heated up. Add the chicken stock and lime juice, leaving on to simmer until reduced a little for 5 minutes. IF you want this recipe to be spicier, add 2 tablespoons more Gochugaru flakes. If you are using red chili flakes, add only 1 more tablespoon.
Add in the coconut cream. Simmer for 5 more minutes. Then lower the heat to low and prepare the Cornstarch mix.
In a side bowl, Mix the cornstarch with at least 4 tablespoons of sauce mix. Add it back to the slow simmering sauce while mixing constantly to make sure it is evenly distrinbuted.
Add the cooked chicken to the curried sauce and leave on at lowest temperature for 10-15 minutes, tossing the chicken once in a while through the sauce to coat it. This will also give the flavors a chance to develop furthermore. Meanwhile, Prepare your side dishes or accompaniment, such as rice vermicelli, steamed veggies or even a soft naan bread.
So many flavors !

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