Singapore Chicken Stew
Chicken, coconut milk and spinach come together in this Malaysian stew, with a kick of chilli, simmered on the stove. Finish with cilantro leaves.
35 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 1
Rinse chicken and pat dry. Cut into 1-inch chunks. Combine flour, salt, chilli flakes, and five spice in a ziplock baggy. Add chicken chunks and shake until coated.
- 2
Heat oil in a 4-5 quart pan over medium-high heat. Add chicken and spice mixture, garlic, and ginger. Stir-fry until chicken is cooked outside but still pink inside, about 3 minutes (cut to test).
- 3
Add coconut milk and broth and bring to a simmer. Reduce heat; cover and simmer about 5 minutes longer.
- 4
Add spinach leaves, corn, tomatoes, water chestnuts, green onions, and lime juice. Cook, stirring frequently, until spinach is limp, about 3 minutes. Serve garnished with cilantro leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
