Chicken and Greens in Coconut Milk

READY IN: 55mins
Recipe by Elmotoo

Typical dish in Papua New Guinea. Submitted for ZWT7.

Top Review by threeovens

I loved the subtle creaminess from the coconut milk (I may have used a little more than was called for). I used a combination of spinach and bok choy and frozen squash. Since the squash was frozen I cut down on the cooking time and the bok choy still had some bite to it which I enjoyed. I seasoned it with kosher salt and a little homemade cayenne pepper for a teensy bit of heat. Made for ZWT 7.

Ingredients Nutrition

  • 2 12 lbs chicken, cut into serving pieces
  • 2 tablespoons oil
  • 2 garlic cloves, crushed
  • 1 inch piece ginger, finely chopped
  • 1 12 cups coconut milk
  • 1 12 lbs greens (spinach, bok choy, watercress, etc.)
  • 1 medium size squash (such as butternut)
  • salt & pepper


  1. Remove the skin from the chicken and lightly brown in the oil with 1 clove of the garlic.
  2. Add 1/2 cup or so of the coconut milk, the ginger, and the remaining garlic. Simmer for about 15 minutes.
  3. Skin and cut the squash into cubes. Add to chicken. Simmer for about 15 more minutes.
  4. Add the greens and let simmer for about 5-10 more minutes, depending on which green you use.
  5. Season to taste with salt & pepper.
  6. Serve over rice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a