
2 tablespoons olive oil | |
2 chicken breast fillets | |
salt | |
pepper | |
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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