Chicken in Ginger Carrot Sauce


  • 5 cups baby carrots
  • 1/2 cup roughly chopped ginger
  • 2 white onions (yellow are OK too)
  • 1 orange
  • 1 can coconut milk
  • 2 cups chicken broth
  • extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp cinnamon
  • nutmeg
  • salt
  • pepper
  • 5 chicken breasts
  • sour cream, chopped green onions and nutmeg to finish


  • measuring cups and spoons
  • cutting board and chef's knife
  • medium pan with lid
  • wooden spoon
  • large pot
  • food processor/blender

Prep time:




Cook time:

6 servings

Recipe attribution:

Maya Perko

Ingredients for Chicken in ginger carrot sauce

  1. Heat up about 1 Tbsp of olive oil in a medium pan and add the chicken pieces. Sauté the chicken until it's golden and cooked through (74° C). Set aside, covered with a lid.
  2. Rougly chop the 2 onions. Peel the ginger and chop it into small pieces. You should have 1/2 cup of ginger after chopping. 
  3. Heat up about 1 Tbsp of olive oil in large pot. Add the onions and ginger into the pot and sauté on medium-high heat until the onions start to turn slightly brown. Add about 1 tsp cinnamon and 1 tsp cumin. Mix well.
  4. Now you will need 2 cups of chicken broth. Pour the chicken broth into the pot and bring to a simmer.
  5. Chop carrots into small pieces. Add the carrots into the pot and cook until they are soft. Once the carrots are cooked, add 1 can of coconut milk. Mix it all well, turn off the heat and set aside.
  6. Peel the orange and chop it into smaller pieces. Add oranges to the pot. Once the mixture in the pot cools down a little, you can use the food processor/blender to make a purée.
  7. Return the purée sauce back to the pot and add in the chicken. Season with salt and pepper, according to your own taste.
  8. I add about 2 Tbsp of sour cream at the end just to give it really smooth flavour. I garnish my meal with chopped green onions and a dash of nutmeg.