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Homemade Coconut Ginger Chicken & Vegetables photo

Coconut Ginger Chicken & Vegetables

A fragrant, comforting coconut-ginger chicken stew with tender vegetables and warm spices.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef’s knife
  • Measuring Spoons
  • Measuring cup
  • Wooden Spoon or Spatula
  • Small Bowl

Ingredients
  

  • 4 cloves garlic minced
  • 2 inch ginger minced (about a 2-inch cube)
  • 1 small onion chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 chicken breasts cut into 1½-inch cubes
  • 1 can coconut milk
  • 1 cup chicken broth
  • 1 can baby corn drained and halved if large
  • 1 can green beans drained
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1.5 teaspoons ground turmeric
  • 1 teaspoon salt

Instructions
 

  • Mix the ground pepper, cumin, coriander, turmeric, and salt in a small bowl and set the spice blend aside.
  • Heat the olive oil and butter in a large pot or Dutch oven over medium heat until the butter melts.
  • Add the minced garlic, minced ginger, and chopped onion and cook, stirring, for about 1 minute until fragrant.
  • Add the reserved spice blend and stir to coat the aromatics, cooking about 30 seconds to bloom the spices.
  • Add the cubed chicken breasts and cook, stirring occasionally, until the pieces are no longer pink on the outside, about 4–5 minutes.
  • Pour in the can of coconut milk and the chicken broth; the liquid should mostly cover the chicken—add a bit more broth if needed.
  • Drain the baby corn and green beans, cut the baby corn into halves or thirds if desired, and add both to the pot. Stir to combine.
  • Whisk the cornstarch with a few tablespoons of the hot broth taken from the pot until smooth, then stir the slurry back into the pot to thicken the sauce.
  • Cover the pot and simmer gently for 20–30 minutes, until the chicken is cooked through and flavors have melded.
  • Adjust seasoning if needed and serve warm.

Notes

  • Use full-fat coconut milk for a richer sauce.
  • Slice baby corn to bite-sized pieces before adding.
  • Adjust salt to taste after simmering.
  • Add extra broth if the liquid does not cover the chicken.