This Lime Chilli Coconut Chicken is one of those easy chicken dinners that tastes amazing and takes 30 minutes or less. Chicken pieces with a golden, crispy skin in a coconut milk sauce.
Course: Dinner, Main Course
Keyword: chicken dinners, coconut chicken
FOR THE CHICKEN
4chicken thighs, bone-in & skin-on (notes)
Pincheach of salt and pepper
1/4cupfinely chopped red onion
1/4teaspoondried chilli flakes
1long red chilli (fresh), finely chopped (seeds removed)(notes)
FOR THE SAUCE
Juice of 1/2 lime
1spring onion, finely sliced
DRY THE SKIN side of the chicken thighs with paper towel. Rub with oil and sprinkle over a little salt and pepper.
BROWN THE CHICKEN - Heat a frying pan over medium heat. Once hot, add the chicken pieces, skin side down. Cook for around 12 minutes without moving for 10-12 minutes. If they are browning too quickly, the heat is up too high.
Flip the thighs over and cook for a further 8-10 minutes. Check the chicken is done by checking it with a meat thermometer which should read 75C / 165F or cut into the thickest part and it should no longer be pink.
DRAIN THE PAN - Set the chicken aside. Pour the oil from the pan into a separate jug, wipe the pan clean with paper towel then add back 1 tablespoon of the chicken oil.
SAUTE - Over medium heat, saute the onion, ginger, chilli flakes and half of the fresh chilli until soft.
ADD THE SAUCE INGREDIENTS - Add the coconut milk, chicken stock, fish sauce and lime juice. Bring to a simmer and continue to simmer for around 5 minutes until it thickens. Add the spring onions and remaining chilli, then return the chicken pieces skin side up. Cook for another 1 minute.
SERVE - Serve over rice with a side salad or wilted greens, and a wedge of lime on the side
You are welcome to use boned chicken thighs but I find thighs with bone in more flavoursome. The cooking time will be less if you use thighs that are already boned. You could also use skinless breasts or thighs, but make sure to cut down the cooking time.
Adjust the chilli heat to your taste
TOOLS USED IN THIS RECIPE
A good frying pan
I always use wooden spatulas when cooking (as opposed to when baking)