Budget-Friendly One Pot Coconut Lime Chicken Recipe | New Series?!

Looking for a budget-friendly meal idea? Check out this easy one pot coconut lime chicken recipe! Perfect for a quick and delicious dinner.

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➖ Recipe ➖

Chicken & Seasoning - 

1 Tbsp (20ml) - Olive Oil or Rice Bran Oil
3 - Chicken Breast, Butterflied & Halved into 6 Fillets 
1 tsp (4g) - Onion Powder 
1 tsp (4g) - Garlic Powder
1 tsp (4g) - Sweet Paprika 
Salt & Pepper 

Sauce - 

1 Tbsp (20ml) - Olive Oil or Rice Bran Oil
1 - Brown (Yellow) Onion, Diced 
6 - Garlic Cloves, Grated
5g (0.2oz) - Ginger, Peeled & Grated  
1 - Long Red Chilli, Finely Chopped (Optional)
4 - Gourmet or Truss Tomatoes, Roughly Chopped 
1 1/2 Tbsp (30g) - Concentrated Tomato Paste 
1 Can (400ml) - Coconut Milk 
Coriander (Cilantro), To Serve 
Lime Wedge To Serve 
Seasoning To Taste 

Method - 

1. Add the chicken and seasoning, except the oil, to a bowl and mix to combine. Place a large-rimmed pan over medium-high heat. Add oil and sear the chicken for 2-3 minutes on each side, cooking it 70% of the way through. Remove and set aside. 

2. Place the pan back over medium-high heat. Add the remaining oil, onions, salt, and pepper and sauté for 3-4 minutes. Add garlic, ginger, and chilli (optional) and sauté for 1 minute, mixing regularly. Add the tomatoes and tomato paste and continue sautéing for 4 minutes or until the tomatoes start to break down. If your pan gets too hot, turn it to medium heat. Season to taste. 

3. Pour in the coconut milk and mix to combine. Check the seasoning and bring the sauce to a simmer over medium-high heat. Once simmering, add the chicken and cook for 2-3 minutes or until the chicken is cooked through. 

4. Add in chopped coriander (cilantro) and mix through (optional). Check the seasoning and remove it from the stovetop.

5. Serve the coconut chicken in a bowl with jasmine rice. Squeeze over fresh lime for the finishing touch. Garnish with extra coriander (cilantro) and dig in. 

Jasmine Rice - 

Ingredients - 

200g (7oz) - Jasmine Rice, Washed
350g (350ml) - Cold Water 
Salt To Taste 
Aromatics (Optional)

1. Place a saucepan over high heat. Add in the rice, water, salt and optional aromatics. Mix to combine to prevent clumps and bring to a boil. Place on a lid, reduce the heat to low and cook for 12 minutes. Turn off the heat, leave the lid on for 4 minutes, and then remove the aromatics and fluff with a fork. Set aside until ready to serve. 

Video Uploaded By
Jack Ovens

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