Lime and Coconut Chicken
Recipe from Chaos in the Kitchen
I find it really challenging to consistently cook complete healthy meals on weeknights. With busy work schedules and everyday stressers it’s tempting to open up a bag of pre-cooked dumplings or call for take-out. But now, as I’m getting closer to my wedding date, I feel a renewed sense of dedication to cook a healthy weeknight meal. Chris is supportive of this, but, as I’ve stated before, he’s quite a picky eater. So not only should our weeknight meals be fast, simple, and healthy, but they also have to be “fiancée approved”.
One of my new favorites that has recieved Chris’s approval is lime and coconut chicken from the website Chaos in the Kitchen. It’s a great weeknight dish because it can be prepared in stages throughout the afternoon/evening. I can swing by the grocery store on my way home for chicken and whatever else I need, prep the meat and sauce in 20 minutes, let it marinate the 2 or 3 hours I’m teaching lessons, and then complete the whole dish in the time it takes me to boil some white rice. The flavors are also fantastic. It has sweetness from the coconut milk, a spicy nudge from the pepper and just the perfect tang from the limes.
All of the ingredients can be easily procured at any local grocery store. I use a generic curry powder and my very own homegrown cayenne peppers in the marinade. (Side note: Can I just take a second to say how awesome it is to grow your own ingredients? It makes you feel like you can accomplish anything!) The recipe doesn’t specify the kind of oil used for the marinade. I’ve made this successfully with both olive and vegetable oil, so I think it’s up to your preference and/or what’s on hand. I tweak the recipe by juicing the zested lime and tossing it into the marinade bag to add more citrus flavor, it’s a small thing but it really makes a difference. I also don’t use cilantro….Chris is not a fan.
The smell of the marinade is one of the highlights of the meal. The curry, coconut, and lime are so deliciously fragrant; it gives me the urge to relax on a beach somewhere with one of those tropical umbrella drinks. I serve the chicken with white rice and a spoonful of reduced marinade on top of everything. The meal is gone within minutes of being put upon our dining room table. The leftovers are fabulous too; I make little rice bowls for lunch and pour any remaining sauce on top of dish before reheating.
In conclusion, this Lime and Coconut chicken is exotic, scrumptious, easy enough to do on a weeknight, and picky eater approved.