Chicken Recipes Curry

Get ready to meet your new favorite weeknight dinner—so simple and delicious, it’ll have your taste buds celebrating. You’ll never miss takeout again! This Coconut Lime Chicken is with Thai influences and brings a rather sweet but spicy sauce to the table. It’s easy too to prepare with a few ingredients and very little preparation when it comes to cooking, and it’s a real family dinner. As produced, this dish can be considered gluten-free and dairy free as well. This goes well with freshly steamed white rice, (or brown rice) served with a side of vegetables such as my Best Roasted Broccoli for family favorite dinner. Coconut lime Chicken Recipes Curry

You are going to love this one because the taste of this dish is somewhat close to that of Tom Gap Soup. It is a little more subdued as there is no curry paste and it is hence acceptable to feed everyone in the family.

You do not also have to look for any cumbersome ingredients, all the ingredients can be obtained at the local store. I wanted to make this one an extra extra-simple recipe that has loads of ‘jumpiness’ that I am sure you’d want to include in your weekly meals-line-up. Coconut lime Chicken Recipes Curry

This Chicken Recipes yields a generous amount of sauce, so it pairs best with freshly steamed rice. But if you want it thicker than you can either thicken it by adding any starch that you may wish to use or you can pull out the chicken and reduce the sauce until it thickens.

We love to pour the sauce, which has the consistency of a thin curry, over the rice, and top it with a generous amount of roasted or steamed vegetables. That way you have that wonderful coconut-lime flavor to enter and spread through your whole plate! Coconut lime Chicken Recipes Curry

Ingredients & Substitutions

• Chicken – I used boneless skinless chicken breasts here but you could also use chicken thighs. Cook the chicken breasts in the sauce for about 20 minutes, or use any bone-in chicken that will take the same amount of time. Or if you are using the boneless chicken thighs it will take only 10-15min to cook it in the same gravy. Allow to simmer for about 15 minutes or so then add the chicken thighs.
• Avocado oil works great for sautéing the chicken, but you can also use any cooking oil you prefer, such as coconut oil, olive oil, or others.
• Onion, garlic, ginger – These 3 compose quite a lot of the savory foundation of taste in this sauce. And to the dish the ginger is essential because it brings the perfect synergy with coconut and lime.
• Chili – We put only optional chopped red chili like having jalapeño but you will not experience spiciness. But don’t bother adding it if you don’t want, although, you can add more than one depending on your taste. For the fresh red chilies, if you have no access to fresh one.  Or if you are not able to get fresh red chili then use red pepper flakes to your desire.
• Fish Sauce – this is very important in this sauce as it boosts. The flavor of this dish to achieve the typical Thai flavor. If you really can’t use it in any way possible for some reason.  Then you can replace it with coconut amino or soy sauce for a slightly different taste.
• Lime – For green color and, of course, lime taste I use lime zest and when preparing the sauce.  I also add some lime juice. I always suggest that you use a microplate grater.  Because the zest that you get is extremely fine, and dissolves in the sauce almost.
• Coconut Milk – In this case, you should prefer coconut milk.  That has not been processed to give you full fat coconut milk. And if you want to go overboard, use coconut cream!
• Cilantro / Thai Basil – fresh herbs are always a delight here and cilantro combined with Thai Basil? Brilliant! However, to make it a little simpler, you can do away with both of them.  Take the cilantro that is most in the market. Green onions, sliced thinly should also be used in place of cilantro.  If one does not prefer the taste of the latter.

Step- by- Step

Step1: The first procedure that should be put into consideration.  While preparing the dish is to gather all the above mentioned ingredients. Chop the onion into dice form, finely chop the garlic & ginger and slice the chili as well as grate the lime skin. Coconut lime Chicken Recipes Curry

Step 2: When significantly prepping, place a big pan (10- 12 inch) on high medium heat. Then when the pan is hot up but not smoking add half of the oil and cook the chicken breasts until golden brown.

Step 3: Chicken breasts should be brown on both sides and now it is necessary to transfer them to the other side of the pan and leave them aside. Add the remaining oil to the pan and toss in the chopped onion, garlic, and ginger. Sauté over medium heat until they’re golden brown and the vegetables have softened.

Step 4: Following that, you should add your coconut milk, the optional chili and lime zest into the skillet. Stir to combine scraping up any dark bits off the bottom of the skillet before nestling the browned chicken breasts in the pan.

Stir the coconut sauce and let it come to a little boil then incorporated the chicken.  And cook for 8–10 minutes then, flipped the chicken and cook for another 6–10 minutes. Depending on the doneness of the chicken.

It is ready when the chicken is cooked thoroughly; therefore, turn off heat add fish sauce and fresh lime juice, then adjust the seasoning with sea salt. Garnish with cilantro, Thai basil. Or whichever you have on hand, and serve with lime wedges for a fresh finishing touch.