Thrive Boldly: Playing Chicken with This Recipe: Warming Poached Chicken in “Green” Coconut Milk

Some recipes come from careful planning. Others happen because you stumble upon something irresistible at a farmers’ market and decide to play. That’s exactly how this dish was born. I found a fragrant kefir lime spice blend tucked away at a market stall, and suddenly, I was dreaming up ways to use it. Something warming, rich, and comforting—but fresh and bright at the same time.

The result? Tender poached chicken bathed in a green-hued coconut broth, infused with lemongrass, lime leaves, matcha, and just enough heat to keep things interesting. It’s like a cozy hug with a tropical twist—perfect for gut health, heart balance, and mental clarity.

Three Brain Benefits

Head Brain: The healthy fats in coconut milk support cognitive function and brain cell communication. Matcha provides a gentle caffeine lift without the crash.Heart Brain: Lemongrass and lime bring calming, anti-inflammatory benefits, supporting emotional balance.Gut Brain: Poaching makes the chicken easy to digest, while coconut milk and ginger nourish the microbiome and support gut integrity.

Recipe: Warming Poached Chicken in “Green” Coconut Milk

Serves 2

Ingredients:

·       2 skinless chicken breasts

Poaching Liquid

• 400 ml (1 tin) coconut milk

• 250 ml chicken stock

• 1 medium carrot, peeled and coarsely chopped

• 1 fresh red chili, seeded and thinly sliced

• 1 lemongrass stem, trimmed and coarsely chopped

• 4 cm piece of ginger, peeled and coarsely chopped

Aromatics

• 1 garlic clove, thinly sliced

• 1 tsp kaffir lime powder

• ¼ tsp matcha green tea

• 1 bay leaf

• ½ tsp Himalayan or sea salt

• 6 black peppercorns

• Juice of 1 lime

• 1 tbsp olive oil

To Serve

• Small bunch fresh coriander (10g), coarsely chopped (optional)

• 2 tbsp slivered almonds, toasted (optional)

• Short grain brown rice (cooked)

Method

1. Place the chicken breasts between two sheets of parchment paper and gently pound until both are of equal thickness. Set aside.

2. In a large pot, combine coconut milk and chicken stock over medium-high heat. Bring to a gentle simmer until the coconut milk liquefies.

3. Reduce heat to medium-low and add chicken breasts side by side, ensuring they are fully submerged. Add additional stock if needed to cover by at least 4 cm.

4. Add the carrot, chili, lemongrass, ginger, and aromatics. Stir gently without disturbing the chicken.

5. Bring the liquid to a boil, then immediately reduce to low. Skim off any foam. Cover and simmer for 10-12 minutes, until the chicken is cooked through.

6. Remove the chicken and let it rest. Meanwhile, return the poaching liquid to a boil and reduce by half (about 5-7 minutes). Strain and discard solids. Stir in half the lime juice.

7. Slice the chicken and serve over rice. Pour the sauce over, and top with coriander and toasted almonds if desired.

Top Tip

Use a pot just big enough for the chicken to sit side by side with room for the liquid to cover them. Too big, and the flavors will dilute; too small, and they won’t cook evenly.

Drink Pairing: 

Lemongrass & Lime SpritzA refreshing balance to the warm, spiced coconut broth. Simply mix sparkling water, a splash of coconut water, fresh lime juice, and a sprig of crushed lemongrass over ice. Add a touch of honey if you like a hint of sweetness.

Mantra Pairing:

"I trust the flow, nourish my center, and savor the moment."Perfect for grounding yourself before a meal, tuning into your body, and appreciating the act of eating with intention.

Music Pairing: 

Khruangbin – "August 10"Dreamy, mellow, and slightly tropical, this track sets the perfect tone for a cozy yet uplifting meal. The guitar riffs feel like a slow, rolling wave—just like the smooth richness of this dish.

Trust Your Gut, Follow Your Heart, Lead with Wisdom —Now Off You Go!