Coconut Lime Chicken

4 serving(s)

Prep Time: 10 mins

Total Time: 30 mins

Cal/Serv: 803

• 6 chicken cutlets (about 1 1/2 lb. total)
• 1 tsp. sweet paprika
• 1 1/2 tsp. kosher salt, divided, plus more
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. coconut oil or vegetable oil
• 1 small yellow onion, finely chopped
• 1 small jalapeño, stemmed, seeded, finely chopped
• 3 cloves garlic, finely chopped
• 4 tsp. finely chopped peeled ginger (from 1 [2"] piece))
• 2 large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 c.)
• 1 Tbsp. tomato paste
• 1 (15-oz.) can unsweetened coconut milk
• 1 Tbsp. light brown sugar
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1 Tbsp. fresh lime juice

1. Season chicken all over with paprika, 1 teaspoon salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.
2. In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
3. Add milk, brown sugar, and 1/2 teaspoon salt and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more. Taste and season sauce with more salt as needed.
4. Remove from heat. Stir in cilantro and lime juice.