Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs)
-
1 cup coconut milk (full-fat for richer flavor)
-
2 tbsp fresh lime juice (about 1–2 limes)
-
1 tsp lime zest
-
2 tbsp olive oil or coconut oil
-
3 cloves garlic, minced
-
1 tsp fresh ginger, grated
-
1 tsp honey (optional, for balance)
-
½ tsp ground turmeric
-
½ tsp ground cumin
-
½ tsp paprika
-
Salt and black pepper, to taste
-
¼ cup fresh cilantro, chopped (for garnish)
-
Lime wedges, for serving
Instructions
-
Prepare the Chicken: Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, turmeric, and paprika.
-
Sear: In a large skillet over medium-high heat, add olive or coconut oil. Sear chicken breasts for 3–4 minutes per side until golden brown. Remove and set aside.
-
Aromatic Base: In the same skillet, sauté garlic and ginger for 1 minute until fragrant.
-
Create Sauce: Lower heat to medium, pour in coconut milk, lime juice, lime zest, cumin, and honey. Stir and let it simmer for 2 minutes.
-
Combine: Return the chicken to the skillet. Cover and cook on low heat for 12–15 minutes, or until chicken is cooked through (internal temp 165°F).
-
Finish & Serve: Garnish with fresh cilantro and serve with lime wedges. Best paired with jasmine rice or quinoa.
- Prep Time: 10min
- Cook Time: 25min
- Category: main dish
- Method: Skillet/Pan-Fry & Simmer
- Cuisine: Asian Fusion
- Diet: Low Fat