Coconut-Lime Chicken with Mini Peppers

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recipe by The Kitchen Paper

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 5 ratings

This fun chicken dish had coconut cream, lime, and sweet mini bell peppers. This dish cooks entirely on the stove top, and comes together just thirty minutes.

recipe updated 19 Jun 2020


  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Mini peppers icon
    Mini peppers
    227 g (about 64 ¾)
  • Ginger icon
    1 tsp (about 1.85 g)
  • Jalapeño pepper icon
    Jalapeño pepper
    2 (about 28 g)
  • Lime icon
    1 (about 100 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Chilli powder icon
    Chilli powder
    1 tsp (about 2.65 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Chicken breast icon
    Chicken breast
    4 (about 450 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Coconut cream icon
    Coconut cream
    2 cups (about 624 g)


  • kCook icon Spatula
  • kCook icon Stove
  • kCook icon Medium cast iron skillet
  • kCook icon Large mixing bowl

Step preview

  1. Add ground cumin, chilli powder, salt, black pepper and chicken breast to a clean large mixing bowl
  2. Coat
  3. Prepare a clean medium cast iron skillet
  4. Heat - high heat
  5. Transfer content of large mixing bowl to medium cast iron skillet
  6. Cook then reduce heat - 4 min
  7. Flip and continue
  8. Add olive oil and garlic clove to the medium cast iron skillet
  9. Stir - 1 min
  10. Add mini peppers to the medium cast iron skillet
  11. Cook - approx 2 min
  12. Add ginger and coconut cream to the medium cast iron skillet
  13. Simmer - 10 min, low heat
  14. Add jalapeño pepper to the medium cast iron skillet and turn off heat
  15. Add lime to the medium cast iron skillet
  16. Stir
  17. Serve
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