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4.63 from 8 votes

Coconut Ginger Chicken & Vegetables

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


  • 4 cloves garlic minced
  • 2 inch cube of ginger minced
  • 1 small onion chopped
  • 1 tbsp olive oil
  • 2 tbsp 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 tbsp cornstarch

Spice blend

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


  • 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.