Chicken with lime and coconut sauce


    • 2 chicken breasts
    • 250 grams of basmati rice
    • A pair of limes
    • One mandarin
    • A dash of soya
    • Salt to taste
    • A splash of Manzanilla de Sanlúcar de Barrameda wine
    • Pepper to taste
    • A small teaspoon of Garam Masala
    • A dash of cane syrup
    • Olive oil
    • Parsley
    • 1 teaspoon cornstarch flour
    • Patak’s Tikka Masala


And now I’m going to tell you how I made this chicken with lime and coconut sauce:
The first thing I did was to cut the chicken breasts into cubes and remove any remaining fat. Then I put the cubes in a lunch box with the juice of a lime, a dash of soy, a pinch of salt, a pinch of pepper, a teaspoon of Garam Masala and a dash of cane syrup. I left it to marinate for a few hours in the fridge.
Once this time had elapsed, I put a few drops of olive oil in a frying pan and when it had come to temperature I added the chicken cubes, with the liquid from the marinade, cooked for a few minutes and added a splash of Manzanilla wine. I cooked so that the alcohol evaporated and cooked the chicken cubes until they browned a little. Then I added half a can of coconut milk and let it cook for a few minutes.
I diluted the cornstarch flour in a little water and added it to the pan. I let it cook and stir well with a wooden spoon.
To finish, I grated a little lime peel, a little mandarin peel, some finely chopped parsley and a few slices of lime over the top of the pan.
On the other hand, I cooked the basmati rice in salted water for the time indicated by the manufacturer. Then I drained it and put it in small glasses. On top I put a spoonful of Patak’s Tikka Masala.

Dish presented in our

Granite Plate D22 cm

Recipe courtesy of

¡¡¡Oído Cocina!!!!!!