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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
- 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.
Recipe courtesy of