Ginger chicken

Recipe uploaded by

Sara Buenfeld

21 ratings

Recipe by Sara Buenfeld

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1. Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
2. Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
3. Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

Chicken thighs

Chicken thighs have so much more flavour than chicken breast and stay much more succulent, too.

Per serving

310 kcalories, protein 37g, carbohydrate 6g, fat 16 g, saturated fat 8g, fibre 1g, salt 1.29 g

Latest comments and suggestions

Results 1-20

• Patto

  31 October 2007

  Patto rated and commented on this recipe

  

  I personally thought this was a bit limp. You may as well make a green thai chicken curry using a Mae Ploy paste. It will be much quicker to make and far tastier.

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• asquithea

  03 November 2007

  asquithea rated and commented on this recipe

  

  The coconut milk gave this a lovely creamy taste.

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• EASYTEAS

  03 November 2007

  EASYTEAS rated and commented on this recipe

  

  EASY TO MAKE EVERYONE LIKES IT NOT A FAN OF THAI FOOD BUT THIS IS SO TASTY I COULD BECOME A FAN .

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• Williams

  11 November 2007

  Williams commented on this recipe

  This is a super dish - I have passed it on to many friends who all think it is FAB. Try to marinate the chcken for as long as possible - I add the chilli at this stage, not at the end, as the recipe states.

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• Constance

  11 November 2007

  Constance rated and commented on this recipe

  

  I agree with Pato. It tasted OK (rather than great), but I was disappointed. I wish I had made a Thai green curry instead!

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• Shirley

  12 November 2007

  Shirley rated and commented on this recipe

  

  I thought this recipe was georgous. I could recommend it for an intimate dinner for two or a dinner party.

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• mollster

  20 November 2007

  mollster commented on this recipe

  Tried this and loved the flavours. Was really easy to make too. Would also suggest halving the amount of chicken and making up the difference with a range of veg (always looking to get my 5 a day!!)

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• Scatchard

  05 January 2008

  Scatchard commented on this recipe

  The recipe mentions one chicken stock cube but not how much stock is needed . In the end I made it without any stock at all and it was fine

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• geraldine

  07 January 2008

  geraldine commented on this recipe

  We loved this dish, great flavour and very easy to prepare. Best made the day before and we used very hot chilli powder to give it more of a kick.

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• geraldine

  07 January 2008

  geraldine commented on this recipe

  Loved this dish .great flavour and easy to prepare. For an extra kick I used 1 tablespoon of hot chilli powder instead of mild.

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• Sonulya

  15 January 2008

  Sonulya rated this recipe

  

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• Catherine

  01 February 2008

  Catherine commented on this recipe

  I made this but stupidly added extra hot chilli powder and too much of it! We ate it and I can imagine minus the extra hot chilli powder it would have been a lovely dish!! I will try this again.

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• zoe boniface

  05 February 2008

  zoe boniface commented on this recipe

  I really liked this. It was made with simple fresh indredients and was really tasty. Better second time round as is any curry! I am a great fan also of spinach, so the spinach and pea pilau went well with it. Great for a crowd!

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• Anne Chinn

  11 February 2008

  Anne Chinn commented on this recipe

  We really enjoyed this , very tasty and easy to make, I just crumbled the stock cube in as it didn't say how much stock to make, it worked ok like this, will be making it again. Anne.

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• dave

  28 February 2008

  dave commented on this recipe

  This has got to be the nicest currie, ever, and its love in calories. Just give it a go, its fantastic and I promise you will love it.....

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• SarahW

  05 March 2008

  SarahW rated this recipe

  

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• Louise

  12 April 2008

  Louise rated and commented on this recipe

  

  We enjoyed this but i must confess to adding a couple of tbsps of korma curry paste as it was really lacking in taste. It tasted many of coconut milk before my sneaky addition.

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• Gracielou041

  13 April 2008

  Gracielou041 rated and commented on this recipe

  

  really good recipe but didn't add as much coconut milk as suggested as it made the curry too runny. i didn't think it had enough of a kick so added more chillies and used hot chilli powder the next time.

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• Katy Ward

  13 May 2008

  Katy Ward commented on this recipe

  My husband and I love this dish and agree that there are so many flavours with just enough bite to it without being too hot, I now make this on a regular basis.

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• Katy Ward

  13 May 2008

  Katy Ward rated this recipe

  

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Ingredients

• 1kg pack boneless skinless chicken thighs
• 1 thumb-size piece of fresh ginger , peeled and very finely chopped
• 4 garlic cloves , finely chopped
• 1 tsp mild chilli powder
• 15g pack fresh coriander , chopped
• juice of 1 lime
• 2 tbsp sunflower oil
• 2 medium onions
• 1 tsp ground turmeric
• 400ml can reduced-fat coconut milk
• 1 fresh red chilli , deseeded and sliced
• 1 chicken stock cube

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Ingredients

• 1kg pack boneless skinless chicken thighs
• 1 thumb-size piece of fresh ginger , peeled and very finely chopped
• 4 garlic cloves , finely chopped
• 1 tsp mild chilli powder
• 15g pack fresh coriander , chopped
• juice of 1 lime
• 2 tbsp sunflower oil
• 2 medium onions
• 1 tsp ground turmeric
• 400ml can reduced-fat coconut milk
• 1 fresh red chilli , deseeded and sliced
• 1 chicken stock cube

Per serving

310 kcalories, protein 37g, carbohydrate 6g, fat 16 g, saturated fat 8g, fibre 1g, salt 1.29 g

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