One-pot meals are the perfect solution for busy weeknights or lazy weekends when you want a hearty, comforting meal without spending hours in the kitchen. This One-Pot ginger chicken recipe (resepi ayam masak halia) with Greens and Coconut Milk Recipe is a delicious and healthy option that can be easily customized to suit your taste buds.
1 lb boneless chicken thighs, cut into bite-sized pieces
1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
2 tbsp grated fresh ginger
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 can (14 oz) coconut milk
1 cup chicken broth
1 lb fresh greens (spinach, kale, chard, or a mix)
Salt and pepper, to taste
Lime wedges, for serving
Cooked rice, for serving
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook for 5-6 minutes or until browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the onion, garlic, and ginger. Cook for 2-3 minutes or until the onion is soft and translucent.
Add the curry powder, cumin, coriander, and cayenne pepper. Stir to combine and cook for another minute or until fragrant.
Pour in the coconut milk and chicken broth. Bring to a simmer and let cook for 5-10 minutes or until the sauce has slightly thickened.
Add the fresh greens to the pot and stir until wilted. Return the chicken to the pot and let simmer for another 5-10 minutes or until the chicken is cooked through and the greens are tender.
Season with salt and pepper to taste.
Serve the One-Pot Ginger Chicken with Greens and Coconut Milk Recipe hot over a bed of cooked rice. Garnish with lime wedges.
You can use any type of fresh greens you like for this recipe. Spinach, kale, chard, or a mix of all three work well.
If you don’t have fresh ginger, you can substitute with 1-2 tsp of ground ginger.
For a vegetarian version of this recipe, you can substitute the chicken with chickpeas or tofu.
If you prefer a spicier dish, you can increase the amount of cayenne pepper or add a diced jalapeño pepper.
Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.