Ginger Tiger Chicken with Coconut and Fresh Fruit

Fresh ginger blends beautifully with the tropical flavours of this zesty chicken dish that everyone will enjoy.


  • ½ cup flaked or shredded coconut
  • 1 tbsp butter
  • ½ tbsp cooking oil
  • 3 large boneless, skinless chicken breasts or 900gm chicken cut into bite-sized pieces
  • 1 tbsp peeled and finely chopped fresh Ginger Tiger + 1 tbsp freshly grated Ginger Tiger.
  • ¾ cup chicken stock
  • 1 cup cream (if you are counting calories, light evaporated milk works well)
  • 1 tbsp chopped coriander leaves
  • 2 firm, ripe Dole bananas, quartered
  • ½ large ripe Dole paw paw, peeled, seeded, and sliced
  • Garnish: Lime wedges and coriander leaves

Serves 4


  1. Toast coconut in a large frying pan for a few moments until golden. Transfer to a bowl and set aside.
  2. Brown the chicken pieces in the pan with the butter and oil. Sprinkle 1 tbsp freshly chopped Ginger Tiger and 3 tbsp of the coconut over the chicken.
  3. Add the stock and cream; cover and cook over medium heat for 10 minutes or until done (no red juices should come out of the chicken when pierced with a knife).
  4. Add 1tbsp grated Ginger Tiger and the chopped coriander and cook for a further 2-3 minutes.
  5. Remove chicken and arrange with the Dole bananas and sliced Dole paw paw on a bed of steamed rice.
  6. Spoon the sauce over the chicken and sprinkle with remaining toasted coconut.
  7. Garnish with coriander leaves and limes to be squeezed over the chicken and fruit.
Per Serve