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Creamy Coconut Chicken with Lemon

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Coconut hen with a trace of lemon is creamy and delicious! With simply one pan and a few easy ingredients, you may have a scrumptious and healthful dinner. This Coconut Chicken is full of taste and takes much less than 30 minutes to make!

What makes Creamy Coconut Chicken with Lemonade recipe so good

It’s foolproof and exceedingly convenient to make! Grill the chicken, make the sauce, then put the whole lot in the pan to end cooking. This is a easy and best dinner recipe to make when unique buddies and/or family. Wow all of us with your culinary capabilities – no one desires to comprehend how convenient it is to make!

It’s full of flavour! Creamy coconut milk, tangy lemon juice, sparkling lemon peel and a sprinkling of cilantro provide this dish a wonderful flavor. When the poultry is left to simmer in the sauce, it absorbs all of that deliciousness!
Serve this recipe over cauliflower rice or alongside veggies for a naturally low-carb meal.

That’s right, this mouth-watering dish is naturally low in carbs and gluten-free, and it is additionally effortlessly made with dairy! This recipe fits a range of diets and needs.


The primary substances of coconut poultry with lemon

Chicken Cutlets – Either purchase hen cutlets at the save or reduce the hen breasts into strips yourself. If you are beginning with hen breasts, reduce them in 1/2 horizontally, to make two skinny breasts. If you favor thinner pieces, use a meat mallet to pound the hen till it is about 1/4 inch thick.

Coconut Milk – Make positive to use whole, unsweetened coconut milk in this Coconut Chicken recipe. Whole milk offers you a creamy, thick and scrumptious sauce! You need to be in a position to locate canned and unsweetened full-fat coconut milk both in the baking aisle or ethnic food.

Red Pepper Flakes – Adjust the quantity of pink pepper flakes in this recipe to your favored seasoning level. I love spice so I use a full teaspoon of crimson pepper flakes in this recipe. However, solely 1/2 a teaspoon holds a lot of warmth and is higher for these who opt for mild to medium seasoning. And if you are averse to spice, you can go away the crimson pepper flakes out of this recipe altogether!


Stir the sauce each and every minute or two whilst it boils on the stove. Stirring will distribute the flavors and make sure that the sauce thickens evenly. You can even provide the sauce a style in the course of this step and modify any seasonings to taste!


Store leftover coconut fowl in an hermetic container in the fridge for up to 4 days. When you are geared up to eat, warmness in a skillet over medium-low warmth for 5 minutes or till heated via all the time.

Serve this wholesome and scrumptious dinner on the other hand you like! I love throwing this fowl over a mattress of rice – the rice soaks up the sauce and it is unbelievable. Although if you are searching to hold matters low-carb and keto-friendly, attempt cauliflower rice or your favourite stir-fried veggies instead.


1 pound 1/4 inch thick fowl cutlets
2 tablespoons butter See notes
4 garlic cloves, minced
1 15 oz unsweetened full-fat coconut milk
½ cup fowl stock

3 tablespoons lemon juice
1 teaspoon of lemon peel
-1 teaspoon crimson pepper flakes
¼ cup chopped clean coriander
Salt and pepper to taste

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Season each facets of the fowl cutlets with salt and pepper.
Melt butter in a massive skillet over medium heat, add rooster cutlets and prepare dinner till golden brown on every side, about two minutes per side. Remove poultry from skillet and set aside.

Add garlic and cook dinner for a few seconds or till fragrant. Add the coconut milk, rooster broth, lemon juice, lemon zest, and pink pepper flakes. Bring the whole thing to a boil, then minimize the warmness and simmer for 5-10 minutes or till the sauce has decreased with the aid of about half.

Return poultry cutlets to skillet, cowl with lid and prepare dinner for about 5 minutes or till fowl is totally cooked through. Remove from warmth and sprinkle with sparkling coriander. Feet it proper away.


Make it dairy-free: Use coconut oil as a substitute of butter.

The recipe yields about four servings. The dietary values ​​shown are normal hints and mirror records for a single serving. Actual macros may additionally range barely relying on the manufacturers and sorts of substances used.

To decide the weight of one serving, put together the recipe as instructed. Weigh the closing recipe, then divide the weight of the remaining recipe (not which includes the weight of the container the meals contains) by means of four The end result will be the weight of one serving.

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