Once upon a time coconut and lime were the ingredients everyone was using in their cooking. Nowadays this trend seems to have disappeared but I still love the taste of coconut and lime. The combination adds a lot of flavour to a dish. Plus adding spices to the meal created a delicious dinner we all enjoyed. We hope you will too.
Do you love coconut and lime and if so what’s your favourite dish? Let me know in the comments below and please don’t forget to like, comment and follow me.
Equipment
- Sharp knife
- Chopping board
- Mixing bowl
- Fork or juicer
- Teaspoon
- Tablespoon
- Saucepan
Ingredients
- Chicken breasts x 500g
- Coconut cream x 100mls
- Limes x 1
- Mild, medium or hot chilli powder x 1 tsp
- Ground ginger x 1 tsp
- Ground turmeric x 1 tsp
- Ground coriander x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1
- Onion x 1
- Red pepper x 1
- Courgette x 1
- Green beans x 2 handfuls
- Coriander
- Rice x 300g
- Tamari x 2 tbsps
- Salt and pepper to taste
Method
- Measure the rice and put it into the saucepan.
- Place the rice under the tap and add water.
- Move the rice around in the pan.
- The water should start to discolour with the starch from the rice.
- Pour through the colander and repeat the process once or twice more.
- By the end of the process the water should start to look more clear.
- Put the saucepan onto the hob and pour over the bone broth, chicken stock, vegetable stock or water.
- There must be enough to cover the rice and then two centimetres above the top of where the rice sits in the pan.
- Sprinkle in salt to you tastes.
- Put the pan onto a high heat on the hob and put the lid on.
- Let the pan come to the boil.
- When the pan is boiling turn the heat down to a medium heat.
- Leave the pan to simmer until all of the liquid has disappeared.
- It will take a little while to cook the rice so please be patient.
- On my hob it takes a good 30 minutes but other hobs my be different.
- Once the liquid has disappeared remove from the heat.
- Be careful towards the end as the rice can sometimes stick to the base of the pan.
- Towards the end be sure to check by putting the spoon in the rice to see if there is any liquid left.
- If there is no liquid fluff it with the spoon.
- However if there is liquid put the lid back on and leave for a further few minutes.
- Continue this process until all the liquid disappears.
- Set the rice to one side.
- Cut the chicken breasts into chunks and add them to the large mixing bowl.
- Add in the coconut cream, mild, medium or hot chilli powder, ground ginger, ground turmeric, ground coriander, ground sweet cinnamon, dried oregano and salt and pepper to taste to the mixing bowl too.
- Cut the lime in half and squeeze it with the juicer or fork into the mixing bowl with the chicken mixture.
- Stir all of these ingredients together until everything is well mixed together.
- Put the large mixing bowl into the fridge and leave for up to six hours or preferably overnight.
- Peel, slice and dice the onion.
- Slice the top from the red pepper and remove the core and the stalk.
- Next slice and dice the flesh.
- Now peel the courgette and grate it.
- Put the large pan onto a high heat on the hob and add oil to the base of the pan.
- Once the pan has heated up add in the onion and fry until it starts to soften.
- Add in the red pepper and fry for a further five minutes or until the pepper starts to soften.
- Next add in the courgette and fry for a further few minutes.
- Add the green beans to the pan and fry for another minute or so.
- Now remove the masala chicken from the fridge and put it into the saucepan.
- Fry until it starts to turn golden brown.
- The pan may get very hot at this point so turn the heat down and add a little water if the ingredients get stuck.
- Once the chicken has turned golden brown and is cooked all the way through add the rice back in.
- Stir the rice into the masala chicken.
- Chop the coriander and add it to the pan.
- Now stir these ingredients in until they start to wilt.
- Once they have wilted remove the pan from the heat.
- Then serve and enjoy.
Coconut and Lime Chicken Curry was a yummy meal that we all enjoyed. The main part of the dish could be made in advance and frozen. I wouldn’t cook the rice and freeze the rice. When we cook rice it produces germs so it’s not good to reheat it or freeze it. It’s best eaten when cooked or at the latest the next day. The dish made a great main meal and it was also delicious leftover for lunch as well. However you decide to eat this meal, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 