Coconut Chicken with Minty Lime Dressing
Coconut chicken is thighs, Thai yellow curry and coconut cream in a bowl, then 30 minutes in the fridge while you sit down. Fry, slice and plonk it on creamy hemp quinoa with a crunchy cucumber and tomato salad and a minty lime dressing.
Equipment
- Frying pan or BBQ
- Fine Grater skip with bottled lime juice
- Microwave only if using a pouch
Ingredients
Chicken and marinade
- 300 g chicken thigh fillets
- 2 tsp Thai yellow curry powder or paste
- ½ lime zested and juiced
- 2 Tbsp coconut cream
- 1 tsp olive oil
- Salt and pepper
Dressing
- ¼ bunch fresh mint
- 1 Tbsp lime juice from the lime above
- 50 ml coconut cream
- 1 tsp coconut aminos or soy sauce
- 1 tsp white vinegar
- 1 tsp honey or keto honey substitute
- Salt and pepper
Quinoa
- ½ cup quinoa
- 2 Tbsp hemp seeds
- 60 ml coconut cream
To serve
- 1 small Lebanese cucumber
- 50 g tomato
- 1 Tbsp peanuts
Instructions
Marinate
- Zest the lime, then juice it.
- In a large bowl, mix the zest, curry powder or paste, 2 Tbsp coconut cream, olive oil, ¼ tsp salt and a pinch of pepper.
- Add the chicken and turn it to coat.
- Cover and refrigerate for 30 minutes. Overnight is better.
Chop
- Roughly chop the peanuts.
- Cut the cucumber into roughly 1 cm dice.
- Cut the tomato into roughly 1 cm chunks.
- Pick the mint leaves, bin the stems and chop the leaves finely. Set 1 tsp aside for garnish.
Dressing
- In a medium bowl, whisk the rest of the mint with the lime juice, 50 ml coconut cream, aminos or soy sauce, vinegar, honey, ¼ tsp salt and a pinch of pepper.
Quinoa
- Cook the quinoa as the packet says.
- Stir through the hemp seeds and 60 ml coconut cream.
- Add ¼ tsp salt, taste, then add more if you want it.
- Cover to keep warm.
Cook the chicken
- Heat a frying pan over medium-high heat.
- Cook the chicken for 6 to 8 minutes each side, until no pink is left in the middle and the juices run clear (75°C if you have a thermometer).
- Rest the chicken for 3 minutes, then slice.
Plate up
- Divide the quinoa, cucumber and tomato between two bowls.
- Add the chicken and any resting juices.
- Drizzle with the dressing, then scatter over the peanuts and the reserved mint.
Notes
- Fridge: chicken and quinoa in separate airtight containers. Eat the chicken within 3 days and the quinoa within 2 days. Make the salad and dressing fresh.
- Key swap: bottled lime juice instead of zesting.
- Calories: 2581 kcal Carbohydrates: 5g Protein: 47g Fat: 44g
Nutrition
Serving: 1 serve | Calories: 2832kcal | Carbohydrates: 11g | Protein: 49g | Fat: 46g