Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
[vc_btn title=”Print Recipe” style=”flat” color=”violet” size=”lg” align=”center” button_block=”true” link=”url:http%3A%2F%2Fallergycookingandcoping.com%2Fwp-content%2Fuploads%2F2020%2F02%2FCHICKEN-WITH-LIME-AND-COCONUT.pdf||target:%20_blank|”]
A meal comprising thin slices of chicken with a creamy sauce, and a lime tang.
Serves: 2
Prep time: 10 mins
Cooking time: 20 mins
Ingredients
- 2 tbsp coconut oil
- 1 clove garlic, crushed
- 1 tsp grated ginger
- 1 tbsp coriander, chopped
- 2 tbsp lime juice
- 1 shallot, diced
- 2 chicken breasts, sliced through lengthwise, and cut into halves
- 1 cup coconut milk
- ½ tsp pink rock salt
- 1/8 tsp black pepper
- 1 tsp vegetable stock powder (natural)
- lime slices for garish
Method
- Heat oil in frying pan to medium high.
- Add chicken pieces, half at a time, and fry until golden (3-4 minutes each side).
- Remove chicken and set aside.
- Reheat pan and add garlic, ginger, coriander, lime juice and shallot.
- Cook for 5 minutes stirring.
- Add coconut milk and stock powder, stir and bring to the boil.
- Reduce heat, and simmer for 10 minutes until cooked.
- Serve hot with vegetables or cauliflower rice, garnish with coriander, lime slices and the sauce.
