30 min Creamy Coconut Ginger Chicken is a one-pan, speedy, balanced meal recipe with lean protein, a wealth of vitamins and minerals, plus your natural immune system boosters. No cold or flu wants to mess with ginger or garlic! Right? Isn’t this the most delicious way to arm your body’s natural defences? So easy, so tasty and so quick to make! This is a perfect, home-cooked midweek Thai coconut ginger chicken recipe for all you busy people!
Friends, I was given a bunch of fresh, home-garden grown lemongrass whilst in Barbados. How thrilling! I was super excited to experiment with it and one particular creamy dish had turned out absolutely divine. I thought I’ll put it up on my blog to share with you guys!
If you enjoy Thai and Vietnamese food vibes this recipe is so for you! Easy, speedy, midweek dinner made with only a few ingredients.
Coconut milk, ginger and lemongrass are the star trio and so meant for each other! With only an extra few fine tunes in the form of onion, garlic and bell peppers things mingle together in a harmony ending up as one-pan full of amazing food.
Putting Coconut Ginger Chicken together in under 30 minutes
The process of assembling this dish is really quite simple. You brown the chicken breasts without actually cooking them through fully, and leave them to rest. Meanwhile, you start building the sauce layers.
In goes onion, ginger and garlic, then the coconut milk with the lemongrass. Bell peppers join at the very end and then the chicken comes back just before you’re ready to finish the dish in the oven. Simple, isn’t it? This is a big part of why I enjoy cooking it. And eating it of course!
Because coconut ginger chicken is a creamy type of dish it goes great with rice, quinoa, couscous or any of the relatives.
BTW. Have you ever thought about infusing either of them with lemon, ginger or lemongrass tea? Try it! And if you don’t have tea, but you have some leftover ginger, lemongrass or lemon rind, put them in a cup of boiling water and leave to infuse by slow simmering for 5 about minutes. Then strain and use this infusion plus some extra water as needed to cook the grains you want to serve the creamy chicken with!
- 1 large yellow onion, finely chopped
- 4 garlic cloves, chopped or minced
- 3 tablespoons ginger, finely grated
- 4 x 3inch long stalks of fresh lemongrass, white part only, bashed just enough to loosen up the internal, tight layers (if you’re using dried lemon grass you’ll need half the amount and there is no need for bashing)
- 2 bell peppers (red & yellow look good!), core and seeds discarded, peppers roughly chopped
- 4 chicken breasts
- Splash of oil
- 2 cans (circa 13.5 oz/400ml) of coconut milk
- 2 handfuls of spinach, well washed
- Salt, pepper, fresh coriander or parsley to sprinkle over the ready dish
- Small red chilli, deseeded, chopped finely - for a spicy kick
- Your favourite chicken seasoning
- If your chicken breasts are uneven in thickness, pound them down to even them up. Then season with salt and pepper, or your favourite chicken seasoning.
- In a large ovenproof skillet or a deep pan, over medium-high heat, cook chicken in a splash of oil for 6-7 minutes, turning once. (It doesn't have to be cooked all the way through, as you’ll finish cooking it in the oven later.) When done, remove the chicken from the pan and place it on a plate. Cover and reserve.
- Turn the heat down under your skillet to medium. If necessary, add a small splash of olive oil before adding chopped onions, garlic and grated ginger (and optional chilli). Cook it all for about 5 minutes, stirring occasionally, until onions lose their crunch and start becoming translucent.
- Preheat oven to 375°F (190°C).
- Pour coconut milk into the pan with onions, add lemongrass and stir the chopped bell peppers in. Turn the heat up very slightly and simmer the milk mixture for about 10 minutes, uncovered and stirring occasionally. The sauce should reduce and thicken up noticeably. Season to taste with salt & pepper and stir in the spinach.
- Return chicken breasts to the pan and coat the with the coconut milk sauce. Cover the pan with a lid and place it in the oven for about 8 minutes, until the chicken is completely cooked through. (Remove the pan from the oven and cut through one of the breasts to make sure they are completely cooked).
- Remove lemon grass and discard it before serving the dish.
- Serve with rice, couscous or quinoa (which can be infused with extra flavour as explained in the post).
Fancy another, creamy, delicious, immune system boosting chicken recipe? Try this Creamy Parmesan Garlic Tuscan Chicken or Lemon Thyme Chicken with Roasted Apple and Garlic Sauce. So good!