17-minute lime and coconut butter chicken

• porcje: 4 servings
• całkowity czas: 17 minutes

Składniki

1 tbsp olive oil

1 large red onion, sliced

600g free range chicken thigh, cut into 3 pieces

80g (1/4 cup) butter chicken paste

400ml can light coconut cream

2 limes, juiced, plus extra lime slices, to serve

1/3 cup fresh coriander sprigs (optional)

Toasted coconut flakes, to serve

Steamed broccolini, to serve

2 x 250g packets microwave rice, to serve

Wskazówki

Step 1

Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until softened. Transfer to a plate. Season chicken. Cook the chicken, in 2 batches, for 1-2 minutes each side, until browned.

Step 2

Return onion and chicken to pan. Stir in curry paste. Add coconut cream. Bring to the boil. Simmer, uncovered, for 10 minutes, until chicken is cooked through. Stir in lime juice and coriander, if using.

Step 3

Serve the butter chicken with coconut flakes, broccolini, rice and extra lime slices.

Wartości Odżywcze

• Kalorie: 81.45
• Tłuszcz Całkowity: 25.1 g
• Tłuszcz Nasycony: 10.2 g
• Cholesterol: 82.4 mg
• Sód: 368.7 mg
• Węglowodany Całkowite: 12.7 g
• Cukry Całkowite: 6.5 g
• Białko: 15.9 g