Coconut and lime chicken spaghetti

Preparation – 10 minutes

Fill a saucepan with water and bring it to a boil. Cook 200 grams of spaghetti until al dente; check the package to see how long the spaghetti takes to cook. Meanwhile, prepare the rest of the ingredients.

Cut 2 limes into wedges. Peel and finely chop 3 small shallots and 3 cloves of garlic. Remove any excess fat and sinew from the chicken breasts and cut them into strips or cubes. Season with salt and pepper.

Finishing the coconut and lime chicken spaghetti – 20 minutes

Heat a dash of olive oil in the frying pan, fry the chicken pieces until cooked, then transfer them from the pan to a small bowl.

Add another splash of olive oil to the frying pan, then add the finely chopped shallots and garlic. Sauté this for a few minutes, then add 400 ml of coconut milk and 2 tablespoons of yoghurt. Squeeze the juice from 4 lime wedges and add this to the frying pan.

Stir everything well using a silicone spatula or spoon. Make sure that the yoghurt and coconut milk sauce is fully combined and smooth. Return the fried chicken pieces to the pan.

Drain the spaghetti and add to the frying pan. Stir everything together well, and add dried chilli flakes to taste. Season with salt and pepper.

Serve the coconut and lime chicken spaghetti with 2 extra lime wedges per person. Enjoy your dinner!