17-Minute Lime & Coconut Butter Chicken
17 min·Indian
17-Minute Lime & Coconut Butter Chicken
Ingredients
- 1 tbsp olive oil
- 1 large red onion, sliced
- 600g free range chicken thigh, cut into 3 pieces
- 80g (1/4 cup) butter chicken paste
- 400ml can light coconut cream
- 2 limes, juiced, plus extra lime slices, to serve
- 1/3 cup fresh coriander sprigs (optional)
- Toasted coconut flakes, to serve
- Steamed broccolini, to serve
- 2 x 250g packets microwave rice, to serve
Instructions
3 steps
- 1
Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until softened. Transfer to a plate. Season chicken. Cook the chicken, in 2 batches, for 1-2 minutes each side, until browned.
2 min - 2
Return onion and chicken to pan. Stir in curry paste. Add coconut cream. Bring to the boil. Simmer, uncovered, for 10 minutes, until chicken is cooked through. Stir in lime juice and coriander, if using.
10 min - 3
Serve the butter chicken with coconut flakes, broccolini, rice and extra lime slices.
Progress
0 / 3 steps
