Lime Chilli And Coconut Chicken Recipes

SPICED COCONUT CHICKEN WITH CORIANDER & LIME

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
• Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.

LIME, CHILLI AND COCONUT CHICKEN

Steps:

• Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
• Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
• Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
• Seal the container and place it in the fridge for at least an hour.
• Remove from the fridge and heat a frying pan on medium-high heat on the stove.
• Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
• After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
• Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.

SPICY CHICKEN WITH COCONUT LIME SAUCE

Steps:

• In a large, nonstick frypan, place oil over medium-high heat.
• Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
• To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
• Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
• Remove and discard the peppers.
• To serve, place rice in serving platter and then top with chicken mixture.
• Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.

STICKY LIME & COCONUT CHICKEN DRUMSTICKS

Steps:

• Mix the coconut cream, curry paste, lime zest and juice and 1 tbsp honey together in a large bowl, then spoon a quarter of the marinade into a second smaller bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least 2 hrs, or chill for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 mins, turning the chicken over halfway through.
• Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 mins more. Turn the chicken over and brush with the rest of the marinade, then bake for another 10 mins. Serve warm or leave to cool completely before packing into a container for a picnic.