Spicy Coconut Chicken Stew with Corn

 

Spicy Coconut Chicken Stew with Corn

A rich, creamy, and barely spicy stew perfect for comfortable dinners. The sweetness of corn balances the warmth from chilies, while coconut milk gives it a luscious texture.

Ingredients (Serves four)

Chicken & Vegetables:

1 lb (450 g) boneless, skinless fowl thighs, cut into chunk-sized portions

1 medium onion, finely chopped

3 garlic cloves, minced

1-inch piece of clean ginger, grated

1–2 purple chilies, chopped (regulate to flavor)

1 red bell pepper, sliced

1 cup corn kernels (sparkling or frozen)

Liquids & Sauces:

1 can (14 ounces / four hundred ml) coconut milk

1 cup fowl stock

1 tbsp soy sauce

1 tbsp fish sauce (optional for additonal depth)

Spices & Seasoning:

1 tsp paprika

1 tsp ground cumin

½ tsp turmeric

Salt and black pepper, to taste

Juice of ½ lime

Garnish:

Fresh cilantro or parsley, chopped

Optional Serving:

Cooked rice, quinoa, or crusty bread

 Instructions

1. Prep the bird

Season fowl pieces lightly with salt, pepper, and a pinch of paprika. This adds initial taste and enables brown the meat properly.

2. Sear the hen

In a huge pot, warmness 2 tbsp vegetable oil over medium-excessive warmth. Add chook in batches to avoid overcrowding. Sear till golden on all facets, approximately 4–5 minutes. Remove chicken and set apart.

Three. Sauté aromatics

Using the same pot, upload onions, garlic, ginger, and chopped pink chilies. Cook for 2–three mins till fragrant and softened, scraping up any browned bits from the bottom of the pot.

4. Add spices and greens

Stir in paprika, cumin, turmeric, and sliced purple bell pepper. Let the spices toast for 1–2 mins, freeing their aroma.

5. Pour in liquids

Add coconut milk and hen stock, stirring nicely to combine. Season with soy sauce and fish sauce if the use of. Bring to a mild simmer.

6. Cook bird and corn

Return the seared chicken to the pot. Add corn kernels. Reduce heat to medium-low and simmer for 15–20 minutes, stirring on occasion. The sauce ought to thicken barely and bird prepare dinner thru.

7. Finish with lime and garnish

Add lime juice for brightness. Taste and modify salt and pepper. Garnish generously with chopped cilantro or parsley.

Eight. Serve

Serve the stew warm with steamed rice, quinoa, or crusty bread to soak up the delicious sauce.

Tips & Variations

Creamier texture: Stir in some tablespoons of coconut cream on the stop.

Vegetarian alternative: Substitute chicken with company tofu or chickpeas.

Extra warmness: Add ½ tsp cayenne pepper or a spoonful of chili paste.

Sweetness enhance: Toss in ½ cup diced carrots or sweet potato.

 Make it one-pot: Brown fowl, sauté aromatics, add beverages, corn, and spices within the identical pot to simplify cleanup.

This Spicy Coconut Chicken Stew with Corn is creamy, barely sweet, and full of taste from ginger, garlic, and spices. It’s a warming dish best for lunch or dinner, and leftovers taste even better the following day because the flavors meld.