Coconut-Lime Chicken with Mini Peppers

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recipe by The Kitchen Paper https://thekitchenpaper.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    933
based on 2 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 8 Oct 2019

Ingredients

  • Garlic clove icon
    Garlic clove
    2
  • Mini peppers icon
    Mini peppers
    1½ cups
  • Ginger icon
    Ginger
    1 tsp (2g)
  • Jalapeño pepper icon
    Jalapeño pepper
    2 (28g)
  • Lime icon
    Lime
    1 (100g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Chilli powder icon
    Chilli powder
    1 tsp (3g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Black pepper icon
    Black pepper
    about ½ teaspoon (1g)
  • Chicken breast icon
    Chicken breast
    4 (450g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Coconut cream icon
    Coconut cream
    2 cups (624g)

Tools

  • 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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