Chicken cutlets simmer in a creamy coconut sauce with tomatoes, ginger, jalapeño, and a bright finish of lime and cilantro.
Keep the chicken tender
Use evenly thick cutlets so they finish at the same time. Brown them first for flavor, then let the gentle coconut simmer do the rest of the cooking. The sauce should bubble softly.
Serve it with
Spoon the chicken and coconut tomato sauce over rice, or serve vegetables alongside. Rice and side dishes are not included in the recipe quantities.
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Coconut Lime Chicken with Tomatoes
Chicken cutlets simmer in a creamy coconut sauce with tomatoes, ginger, jalapeño, and a bright finish of lime and cilantro.
Ingredients
- 4 pieces Chicken breast cutlets about ½ inch thick
- 1 tsp Sweet paprika
1 tsp Kosher Salt- ¼ tsp Black pepper
- 2 tbsp Coconut oil
- 1 Yellow Onion Finely diced
- 1 Jalapeno Peppers Stemmed, seeded, finely chopped
- 3 cloves Garlic Minced
- 4 tsp Ginger Peeled and finely chopped
- 2 Beefsteak tomatoes Seeded and finely chopped
- 1 tbsp Tomato paste
- 15 oz Coconut milk
- 1 tbsp Light brown sugar
- 1¼ cup Cilantro leaves Chopped coarse
- 1 tbsp Fresh lime juice
Equipment
1 Large Saute Pan WithLid
Instructions
- Pat the chicken cutlets dry and season with the paprika, kosher salt, and pepper. Heat the coconut oil in a large skillet over medium-high heat. Brown the chicken for about 2–3 minutes per side, in batches if needed, then transfer to a plate; it will finish cooking in the sauce.
- Lower the heat to medium. Add the onion and jalapeño to the skillet and cook for about 4–5 minutes, stirring. Add the garlic and ginger and stir for 30 seconds, then add the tomatoes and tomato paste and cook for another 2–3 minutes.
- Stir in the coconut milk and brown sugar, scraping up browned bits. Return the chicken and its juices to the skillet. Simmer gently, turning the cutlets once, for about 5–10 minutes, until the thickest part of each cutlet reaches 165°F.
- Take the pan off the heat and stir in the lime juice and most of the cilantro. Taste the sauce, divide among four plates, and finish with the remaining cilantro.
Nutrition
Notes
Use 4 thin chicken breast cutlets, about ½ inch thick; thicker pieces need longer. Choose unsweetened canned coconut milk, not sweetened cream of coconut. Coconut milk should simmer gently rather than boil hard. Chicken timing depends on thickness; use the thermometer endpoint. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.
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