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.