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Chicken in coconut gravy


  • Mix together both soys with the Chinese wine, sugar, 5-spice and 1 heaped tspn grated fresh ginger in a large bowl. 
  • Add the chicken, toss until well coated and refrigerate for up to 30 mins. 
  • Using a mortar and pestle (or in a food processor), pound the garlic with the remaining ginger, the lemongrass, chillies, salt, ground turmeric and ground coriander.
  • When ready, heat a thin layer of oil in a heavy-bottomed pan and cook the chicken for about 7-8 mins, covered, until sealed and well coloured. 
  • Then remove the chicken, pour off some of the oil if needed and fry the spice mixture until lightly toasted, regularly stirring. 
  • Add ½ cup each stock and coconut milk to the pan. Stir and bring to the boil. Then turn the heat right down, return the chicken in one layer and gently simmer for about 15 mins, adding more stock and/or coconut milk if needed. Taste the sauce for seasoning and stir through the fresh coriander. 
  • To serve, mound steamed rice in individual bowls and spoon the chicken on top with plenty of sauce.


  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese rice wine
  • 1 tspn shaved palm (or soft brown) sugar
  • ½ tspn Chinese 5-spice powder
  • 2 heaped tspn grated fresh ginger
  • 1 whole chicken, portioned into 4
  • 2 garlic cloves, crushed
  • 1 lemongrass stalk, white part only, smashed & finely sliced
  • 2-3 small red chillies, chopped
  • 1 tspn sea salt
  • 1 tspn ground turmeric
  • 1 tspn ground coriander
  • vegetable oil
  • 1 cup chicken stock
  • 1 cup coconut milk
  • 3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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