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Chicken Coconut Stew

Chicken Coconut Stew

By OcadoLifePublished on 16 September 2025“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 leftover, get even more bang for your buck by adding boiled potatoes to stretch it out to another meal. Switch the kimchi for your favourite pickle or ferment, if you prefer. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

1 hr 30 minsTotal time
4Servings
15 minsPrep time
1 hr 15 minsCooking time

Ingredients

  • 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

  • Step 1

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

  • Step 2

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

  • Step 3

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

  • Step 4

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

  • 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.

  • Step 6

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

  • 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.