Creamy Coconut Lime Chicken with Rice & Pasta Duo
A delightful dish combining rich flavors of coconut and lime with tender chicken, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 500 g boneless chicken breast, cut into chunks Juicy and ready to absorb flavors.
- 2 cloves garlic, minced For an aromatic touch.
- 1 small shallot, finely chopped Brings depth to the dish.
- 2 tablespoons olive oil For cooking.
- 1 teaspoon salt To taste.
- 1 teaspoon pepper To taste.
- 1 teaspoon chili flakes To spice things up.
- 1 teaspoon turmeric powder For a warm, earthy note.
- 1 teaspoon ground coriander Adds flavor.
- 1 cup full-fat coconut milk Provides a luscious texture.
- 1 lime, juiced For brightness.
- 1/2 lime for serving Garnish.
- 1 handful fresh cilantro, chopped Infuses vibrant flavor.
- 1 cup uncooked basmati rice Starch component.
- 150 g penne pasta Another starch component.
- 1 thinly sliced red bell pepper Colorful addition.
- 1 pinch salt For boiling pasta.
- 1 extra cilantro and chili flakes for garnish For a stunning presentation.
Instructions
Preparation
- Cook the rice according to package instructions and keep warm.
- Boil the penne pasta in salted water for about 10-11 minutes until al dente.
- Drain the pasta and set aside.
- Season the chicken with salt, pepper, turmeric, and ground coriander.
- Heat olive oil in a large pan over medium heat, then sear the chicken for 6-7 minutes until golden brown.
- Remove chicken and let it rest.
Cooking
- In the same pan, sauté shallots and garlic for about 2 minutes until fragrant.
- Pour in the coconut milk and lime juice; let simmer for 4-5 minutes.
- Return the chicken to the pan and stir in the cilantro, simmering for another 2-3 minutes.
- Add the cooked pasta and sliced red bell pepper to the sauce if desired.
Serving
- Plate rice alongside the creamy chicken and pasta.
- Garnish with cilantro, chili flakes, and a lime wedge.
Notes
Avoid overcooking the chicken and pasta. For a lighter alternative, consider using chicken thighs. You can add veggies like snap peas or spinach for variety. For a vegan option, substitute chicken with tofu and use vegetable broth instead of coconut milk.