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Chicken Coconut Stew

By OcadoLife
“Juicy, fall-apart chicken in a creamy, curry-ish sauce – this is stewing at its best,” says food writer, chef and supper club host Rosie Kellett of her budget-friendly Chicken Coconut Stew. And if you’ve any stew…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 1 (4-pack) chicken legs
  • 2 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 5 cm piece ginger, cut into matchsticks
  • 2 onions, thinly sliced
  • 1 (400ml) tin coconut milk
  • 1 organic chicken stock cube, dissolved in 400ml water (check for gluten free)
  • 1 tsp ground turmeric
  • 1 (150g) pack Bibigo Sliced Kimchi
  • 200g basmati rice
  • 1 tsp salt
  • ½ (30g) pack coriander, leaves picked
  • 1 lime, juiced

Method

7 steps

  1. Step 1

    Season the chicken legs generously with salt and leave to come up to room temp.

  2. Step 2

    Heat the oil in a pan over medium heat. Brown the chicken on both sides; set aside.

  3. Step 3

    Add the garlic, ginger and half the onion to the pan; cook for 10 mins until soft.

  4. Step 4

    Add the coconut milk, chicken stock, turmeric and kimchi; stir well.

  5. Step 5

    Return the chicken legs to the pan, with resting juices; make sure they’re submerged or add a little water as needed. Bring to the boil; reduce to a simmer. Partially cover; cook for 1 hr.

  6. Step 6

    Meanwhile, cook the rice to pack instructions. Toss the remaining onion in a small bowl with the salt and coriander.

  7. Step 7

    Shred the meat (discard the bones and skin); add it back into the stew with the lime juice. Serve with the rice and onion. Store leftovers in an airtight container for 3 days.