Velvety Coconut Lime Chicken Over Fluffy Rice
This dish brings together the luxurious creaminess of coconut milk with the zesty brightness of lime, creating a tropical, comforting chicken dinner that feels both indulgent and refreshing. Served over a bed of soft, fluffy rice, it’s a complete meal that’s both easy enough for a weeknight and elegant enough for guests. It’s mildly spiced, full of flavor, and pairs beautifully with fresh herbs and a touch of chili for heat, if desired.
Time:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Serves: 4
Ingredients:
For the Coconut Lime Chicken:
1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp olive oil or coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp chili flakes (optional, adjust to taste)
1 can (13.5 oz / 400ml) full-fat coconut milk
Zest of 1 lime
Juice of 1–1.5 limes
1 tbsp soy sauce or tamari
Salt and pepper, to taste
Fresh cilantro or basil, for garnish
For the Fluffy Rice:
1 cup jasmine or basmati rice
2 cups water
1/2 tsp salt
1 tsp coconut oil or butter (optional)
Instructions:
Cook the Rice:
Rinse the rice under cold water until the water runs clear.
In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil.
Stir in the rice and optional coconut oil or butter. Cover, reduce heat to low, and simmer for 15 minutes.
Remove from heat and let sit (covered) for 5 more minutes. Fluff with a fork before serving.
Make the Coconut Lime Chicken:
Sear the chicken:
Heat oil in a large skillet over medium-high heat.
Season chicken with a little salt and pepper.
Add chicken pieces and sear until lightly browned (about 4–5 minutes). Remove and set aside.
Sauté aromatics:
In the same pan, add a touch more oil if needed.
Sauté the onion for 2–3 minutes until soft. Add garlic, ginger, cumin, turmeric, and chili flakes. Cook for 30 seconds to release fragrance.
Simmer the sauce:
Pour in the coconut milk, lime zest, lime juice, and soy sauce. Stir to combine.
Bring to a gentle simmer, then return the chicken to the pan.
Finish cooking:
Let the chicken simmer in the sauce for 10–12 minutes, or until fully cooked and tender.
Taste and adjust salt, pepper, or lime juice to your preference.
Garnish and serve:
Top with chopped cilantro or fresh basil.
Serve hot over the fluffy rice.
Serving Suggestions:
Add steamed green beans, broccoli, or a fresh cucumber salad on the side for color and crunch.
A spoonful of chili oil or sriracha adds heat for spice lovers.
For a lighter version, serve over cauliflower rice or with quinoa.
Tips for Success
Use full-fat coconut milk:
It provides that signature rich and silky texture. Light coconut milk works, but the sauce will be thinner.
Marinate the chicken (optional but flavorful):
Marinate for 15–30 minutes in lime juice, garlic, and a little oil before cooking to deepen flavor.
Don’t boil the sauce:
Simmer gently once the coconut milk is added. High heat can cause it to separate.
Zest before juicing the lime:
Always zest your lime first to get the most out of it (it’s hard to zest once cut).
Balance the flavors:
Taste the sauce before serving. Add more lime for acidity, a pinch of sugar if it’s too sour, or extra soy sauce for umami.
Variations to Try
Protein Swaps:
Shrimp or prawns: Add them in the last 5 minutes of simmering to avoid overcooking.
Tofu: Use firm tofu, pan-seared until crispy, then simmer in the sauce for a vegetarian/vegan version.
Tempeh or chickpeas: Great plant-based alternatives for texture and protein.
Veggie Boosts:
Add any of the following during the last 5–10 minutes of simmering:
Baby spinach
Zucchini or bell peppers (sliced thin)
Snow peas
Shredded carrots
Mushrooms
Rice Alternatives:
Coconut rice: Cook rice in half water, half coconut milk for extra richness.
Brown rice or quinoa: For a fiber-rich, hearty base.
Cauliflower rice: A low-carb option that pairs well with the creamy sauce.
Spice It Up:
Stir in a spoonful of red curry paste, green chili, or sriracha to add a kick.
Top with fried shallots or crushed peanuts for texture and depth.
Flavor Twists:
Use lemongrass or kaffir lime leaves for Southeast Asian flair.
Stir in a bit of fish sauce (if not vegan) for extra umami depth.
Q&A: Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes! Chicken breasts work well. Just be careful not to overcook them — they can dry out more quickly than thighs.
Q: Can I make this dish dairy-free and gluten-free?
A: It’s already dairy-free (thanks to the coconut milk). To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
Q: Can I freeze this?
A: Yes. The coconut chicken freezes well in an airtight container for up to 2 months. However, freeze the rice separately for best texture.
Q: What if the sauce is too thin?
A: Let it simmer uncovered for a few more minutes to thicken, or stir in a teaspoon of cornstarch mixed with cold water to thicken it quickly.
Nutrition Estimate (Per Serving – 1 of 4 servings with rice):
Calories: ~500–550 kcal
Protein: 30–35g
Carbohydrates: 35–40g
Fat: 25–30g
Fiber: 2–4g
Sugar: 2–4g (natural from coconut milk and onions)
Sodium: ~500–700mg (depends on soy sauce and salt used)
Note: Exact values may vary depending on brands and portions used.
Conclusion:
Velvety Coconut Lime Chicken Over Fluffy Rice is the kind of dish that hits all the right notes: creamy, tangy, savory, and deeply comforting. Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, this one delivers rich flavor with minimal fuss. It’s adaptable, easy to prep ahead, and offers endless variations — making it a go-to favorite in any kitchen.