Coconut Curry Chicken with lemongrass chutney, toasted rice and green beans is a tasty version of a Malaysian rendang - a method of simmering large pieces of meat in coconut milk over many hours. This is done in under 30 minutes and tasted delicious.
Slice lime in half, cut one half into wedges and set aside for garnish later. In a medium mixing bowl, combine juice from half the lime, cinnamon, lemongrass, coconut milk, brown sugar, ¼ tsp. salt and ¼ tsp. pepper. Stir well to combine and add chicken. Heat skillet over medium-high heat with 1 Tbsp. oil. Allow chicken to marinate while skillet is heating. Add chicken to skillet, reserving marinade, and sear on 1 side for 3 minutes, then flip.
Add onions to skillet around chicken, along with half the butter (reserving other half for green beans) and cook for 2 minutes. Add reserved marinade to skillet. Cook until most of the moisture has left the pan and the coconut curry forms a saucy paste around the chicken, about 10-12 minutes. Ensure chicken reaches an internal temperature of 165°F.
SAUTÉ RICE + GREEN BEANS
While chicken is simmering, heat second skillet over medium-high heat with remaining butter. Once butter foams and slightly browns, add green beans and sauté for 2 minutes. Add rice to skillet and cook until hot, about 2-3 minutes.
Portion green beans and rice mixture between two plates and spoon coconut curry chicken over top. Garnish with lime wedges.
Coconut Milk: Coconut milk gets its creamy texture and rich flavor from the oil contained in a coconut's flesh. This special oil is the key to coconut milk's ability to help crisp and flavor dishes while cooking. Just as milk and cream separate, coconut cream will rise to the top of coconut milk. Make sure to shake coconut milk well before use to re-combine, unless your recipe calls for coconut cream, then just skim the cream off the top!