Golden Coconut-Lime Chicken in Silky Tropical Cream Sauce

Ingredients:

600 g chicken breast, cut into bite-sized pieces

1 tablespoon olive oil

Salt and black pepper, to taste

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 cup full-fat coconut milk

1 tablespoon soy sauce or tamari

Zest of 1 lime

Juice of 1 lime

1 teaspoon honey or brown sugar

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

2 cups cooked white jasmine rice

Fresh cilantro, chopped (for garnish)

Lime wedges, for serving

Directions:

Season the chicken pieces with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Add chicken and cook for 4–5 minutes, turning until golden brown on all sides. Remove and set aside.

In the same pan, add garlic and ginger and sauté for 30 seconds until fragrant.

Pour in coconut milk, soy sauce, lime zest, lime juice, honey, turmeric, and paprika. Stir well.

Simmer for 4–5 minutes until slightly thickened.

Return chicken to the pan and cook for another 5 minutes, coating evenly in the sauce.

Taste and adjust seasoning if needed.

Serve hot over fluffy white rice, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 520 kcal | Servings: 4 servings