Speedy Ginger, Lime and Garlic Coconut Chicken
with Baby Corn, Spinach and Basmati Rice
- Cereals containing gluten
- Soya
Ready in less than 25 minutes, this Speedy Ginger, Lime and Garlic Coconut Chicken has it all. Layers of flavour with spices, garlic, lime and ginger make this fragrant bowl full of flavour.
Ingredients
60 grams
Baby Corn
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
½ unit(s)
Lime
150 grams
Basmati Rice
15 grams
Ginger Puree
30 grams
Tomato Puree
200 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle. Halve the baby corn lengthways.
b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
c) Once hot, add the diced chicken and baby corn. Season with salt and pepper.
d) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While the chicken cooks, peel and grate the garlic (or use a garlic press).
b) Zest and halve the lime (see ingredients for amount).
a) Once the water has boiled, pour into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.
a) Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.
b) Pour in the coconut milk, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then stir together.
c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.
a) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.
b) Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.
c) Taste and add more lime juice if needed and add a splash more water if it's a bit too thick.
a) Share the rice between your bowls and spoon the chicken stew on top.
b) Finish with a sprinkling of lime zest.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The ginger, lime, and coconut combination is widely enjoyed, with the lime in particular praised for adding a fresh, bright note to the sauce. Some found the overall flavour milder than expected, and a few felt the soy sauce overpowered the coconut and ginger.
- Ease of prep: This is a genuinely quick mid-week dish that most found straightforward to put together, with clear steps and a satisfying result in well under 30 minutes.
- Suggestions: Use only half the soy sauce to keep the coconut and ginger flavours balanced, and add extra ginger puree if you prefer a more pronounced warmth. A pinch of cayenne pepper or chilli flakes works well for those who like a little heat, and a splash less water helps the sauce thicken more reliably.
- Next-day meals: The dish keeps well and some found it even more flavoursome the following day, making it a good option for batch cooking or next-day lunches.
- Customisation: Sliced mushrooms, green peppers, mangetout, or extra spinach all make welcome additions if you'd like more vegetables in the dish. Swapping in coconut cream instead of coconut milk gives a richer, more pronounced coconut flavour.
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