Description
A flavorful chicken dish featuring coconut and lime in a creamy sauce, served with steamed rice for a complete meal.
Ingredients
Scale
- 2 pounds chicken thighs, boneless and skinless
- 1 can (14 oz) coconut milk
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
- 2 cups jasmine rice
- 4 cups water
Instructions
- Marinate the chicken: In a bowl, combine chicken thighs with lime juice, garlic, ginger, cumin, salt, and pepper. Let it sit for 15 minutes.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook until browned, about 5 minutes per side.
- Add sauce ingredients: Pour in coconut milk and heavy cream. Stir well and bring to a simmer. Reduce heat and cook for 10 minutes until sauce thickens.
- Prepare rice: In a separate pot, bring 4 cups of water to a boil. Add jasmine rice, reduce heat, cover, and steam for 15-20 minutes until tender.
- Serve: Plate the chicken with creamy sauce over steamed rice. Garnish with fresh cilantro.
Notes
For a spicier version, add chopped chili peppers to the marinade. Ensure chicken is fully cooked to 165°F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Thai-inspired
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g