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Lime and Coconut Chicken



Prep/ Cook Time:

25 Minutes


4 Servings


  • 500g chicken breasts

  • Zest and juice of half a lime

  • 1 teaspoon ground cumin

  • 1½ teaspoons ground coriander

  • 2 tablespoon of honey

  • 2 tablespoon soy sauce

  • 2 teaspoons curry powder

  • 150ml coconut milk

  • pinch cayenne pepper

  • 1 small fresh hot chilli finely chopped

  • 1 tablespoon of olive oil

  • salt and pepper to taste


-Trim fat from chicken breasts and butterfly by slicing evenly across the middle until they are almost in half (if they aren’t even, place in a food bag and roll with a wooden rolling pin until the same depth)

- Mix all of the remaining ingredients together in a large bowl

- Add chicken to bowl and ensure it is all coated and submerged in the marinade

- Cover and chill in the refrigerator for a few hours if you have time, the longer you marinate, the more flavour they will hold.

- Heat the oil in a large frying pan on a medium-hot heat

- Remove the chicken from the marinade and place in the hot pan, cooking for approximately 7-8 minutes per side for a medium chicken breast. Check that the chicken is cooked through and the juices run clear before serving

- Meanwhile, add the remaining marinade to a small non stick saucepan and bring to the boil. Continue to simmer for 5 minutes, stirring occasionally

- Serve chicken, drizzled with marinade.

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