Lemon Coconut Chicken
A one pan easy lemon coconut chicken is all you need to pair with a bowl of steamed rice. The lemon and coconut in this dish dish makes the perfect gravy to coat the juicy chicken strips. Yummy!
1 tbsp coconut oil
2 chicken breasts, cut into strips
Salt to taste
Freshly ground black pepper
1 large onion, chopped
1 tbsp red chili, chopped
1 cup chicken stock
2 tbsp lemon juice
1/4 cup coriander leaves
1/2 cup coconut milk
1/2 tsp turmeric powder
1 tsp corn starch mixed in 1 tbsp water
Steamed Daawat Basmati Rice, for serving
Heat coconut oil in a pan and add chicken strips. Cook for 5-6 minutes or until the chicken turns from pink to white. Season with salt and pepper. Remove the chicken and set aside.
Add onions and red chili in the same pan. Stir for 1-2 minutes.
Add chicken stock, lemon juice and coriander leaves and cook for 10 minutes or until reduced halfway.
Add the coconut milk and turmeric powder and let come to a boil.
Stir in the corn starch mixture and stir until the mixture thickens.
Add the cooked chicken, stir and serve with a bowl of steamed Basmati Rice.