This quarantine has brought out the cook in me! 🙂 I’m trying to work all the little ingredients I have at home…! I had half a can of Coconut milk from the chocolate cookies and didn’t want it to go bad, so here you go! 🙂 And again – keeping it healthy as can be, with keto & paleo options!
INGREDIENTS
1 lb boneless Chicken
1/2 cup Vegetable Stock
1/2 can Coconut Milk
2 tbsp butter
2 tsp Red Chilli powder
2 tbsp Freshly Minced Garlic
2 tbsp freshly squeezed Lime juice
1 tbsp Red Chilli Flakes
1/4th cup Chopped Cilantro
Salt & Pepper
Olive Oil
DIRECTIONS
Slice the chicken breasts in thin slices or pieces – they should be thin so they cook evenly
Marinate the chicken pieces in salt, pepper and some lime (for 30 mins)
Heat a pan on medium and add butter
Add the chicken pieces and let it sear on both sides for a few mins
Take out chicken and let it sit aside
CREAMY COCONUT LIME SAUCE
Back in the pan, add some olive oil
Add the minced garlic and stir
Add the Chicken / Vegetable Broth, Lime & Red pepper flakes
Simmer and cook for 4-5 mins
Add in the Coconut Milk, Salt, Pepper & Red Chilli powder
Continue to simmer till the mixture thickens
Add the chicken back to the pan and mix it in with the coconut lime sauce
Add in the chopped cilantro and mix it all…
And SERVE 🙂
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