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Tender chicken cooked in a creamy coconut and lime sauce, with garlic and warming spices. Serve with plenty of vegetables and your choice of wholegrain side for a balanced meal.
1.
Cut the chicken breasts in half horizontally to make four thinner pieces. Pat dry.
2.
Heat the olive oil in a large, deep frying pan over medium-high heat. Add the chicken and cook for about 3–4 minutes on each side, until lightly browned. Remove from the pan.
3.
Add the broccoli and red pepper to the pan and cook for 3–4 minutes, stirring occasionally.
4.
Add the garlic and cook for about 30 seconds, taking care not to burn it.
5.
Pour in the coconut milk and lime juice. Add the turmeric, cumin, paprika and red pepper flakes. Stir to combine.
6.
Return the chicken to the pan. Reduce the heat and simmer gently for 5–8 minutes, or until the chicken is cooked through and reaches 75°C in the thickest part.
7.
Serve the chicken with the coconut-lime sauce.
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Storage information
Allow leftovers to cool, then refrigerate in an airtight container for up to 3 days. Reheat until piping hot throughout.
Tip
This recipe can be paired with wholegrain rice or quinoa.
Cost-saving tips
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