2 tablespoons olive oil
2 chicken breast fillets
2 onions
1 red chili pepper
250 g water
1 chicken bouillon cube
grated zest and juice from 2 limes
½ teaspoon chili flakes
400 g coconut milk
coriander, finely chopped
To serve
brown rice and vegetables


1.Place a wide pot over medium heat and add the olive oil.
2.Add the chicken fillets, season with salt and pepper and cook for 5-7 minutes on each side, until golden.
3.Remove from pot and set aside in a dish. The chicken will not have cooked all the way through but will finish cooking further along.
4.Finely chop the onions and add them to the same pot. Sauté for 3-4 minutes, until it softens.
5.Add the chili pepper and sauté for 2 minutes.
6. Add the water, bouillon cube, lime juice and chili flakes.
7.Bring to a boil and cook for 5 minutes, until the water reduces to half.
8.Add the coconut milk and chicken fillets. Cover with lid and simmer for 15-20 minutes, until the chicken has cooked through and the sauce thickens.
9.When ready, remove from heat and add the lime zest and coriander.
10.Serve with brown rice and vegetables.

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