Creamy Coconut Chicken
5 pers. | 
60 minutes
Ingredients:
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600g boneless, skinless, chicken breasts
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2 tbsp olive oil
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2 tbsp butter
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2 green onions, green and whites sliced + separated
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2 cloves garlic, minced
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½ cup chicken stock
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2 tbsp fresh lime juice
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Zest of 1 lime
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2 tbsp honey
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½ tsp red pepper flakes
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330ml Ayam Brand™ Coconut Milk
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2–3 tbsp fresh chopped coriander
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1 red chilli, thinly sliced (optional)
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Kosher salt and fresh black pepper
Preparation:
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Season each chicken breast with salt and pepper.
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Heat a large pan over medium-high heat. Melt butter with 1< tablespoon of oil. When hot, add chicken cutlets and sauté until lightly golden, about 1-2 minutes per side. You want the chicken just lightly seared on the outside and not cooked through. Transfer to a plate.
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To the same pan, add the remaining 1 tablespoon of olive oil and cook the white parts of the green onions and garlic until just fragrant, about 30 seconds. Make sure not to burn the garlic.
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Stir in chicken stock, lime juice, lime zest, honey, and red pepper flakes. Simmer until reduced by half, about 3-4 minutes, while stirring and scraping to loosen browned bits from the bottom of the pan. If needed, reduce the heat so the mixture is at a simmer and not a boil.
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Stir in coconut milk and season with salt and pepper, to taste. Simmer until reduced and thickened, about 4-5 minutes.
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Return the chicken to pan and cook until the chicken is cooked through, approximately 4-5 minutes.
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Stir in green parts of green onions and coriander, and red thai chilies if using.
