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a bowl of coconut ginger chicken and vegetables topped with chilis
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4.59 from 12 votes

Coconut Ginger Chicken & Vegetables

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6
Author: Joanna Cismaru

Ingredients

  • 4 cloves garlic minced
  • 2 inch cube of ginger minced
  • 1 small onion chopped
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 3 chicken breasts cut into 1 1/2 inch cubes
  • 1 can coconut milk
  • 1 cup chicken broth
  • 1 can baby corn
  • 1 can green beans
  • 1 tablespoon cornstarch

Spice blend

  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoon ground turmeric
  • 1 teaspoon salt

Instructions

  • Combine ingredients from the spice blend together and set aside.
  • In a stew pot heat the olive oil and melt the butter. Add the garlic, ginger and onion and stir well. Cook for a minute or so then add all the spices from the spice blend.
  • Add chicken breast pieces and cook chicken on all sides until it's no longer pink.
  • Add the can of coconut milk and the chicken broth to the pot, it should be enough to cover the chicken. Add more chicken broth if needed.
  • Drain the corn cobs and green beans. Cut the corn cobs in half or thirds. Add beans and corn to the pot and stir. Whisk the cornstarch with a little bit of the broth from the pot and add to the chicken. You can add other vegetables of your choice.
  • Cover the pot and cook for another 20 to 30 minutes, until chicken is cooked thoroughly.