Ginger chicken

Ginger chicken

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(71 ratings)

Prep: 20 mins Plus marinating

Easy

Serves 6
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal310
  • fat16g
  • saturates8g
  • carbs6g
  • sugars3g
  • fibre1g
  • protein37g
  • salt1.29g
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Ingredients

  • 1kg pack boneless skinless chicken thighs
  • 1 thumb-size piece of fresh ginger, peeled and very finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic clove, finely chopped
  • 1 tsp mild chilli powder
  • 15g pack fresh coriander, chopped
  • juice of 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 medium onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground turmeric
  • 400ml can reduced-fat coconut milk
  • 1 fresh red chilli, deseeded and sliced
  • 1 chicken stock cube

Method

  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.

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Comments (81)

little_lady's picture
5

I have cooked this twice now and really enjoyed it both times. My tip would be to marinate the chicken the night before because it makes the dish extra tasty. I blended the ginger, garlic, curry powder, lime juice and zest, and olive oil together and then coated the chicken with it over night. I also used a lot more ginger than reccommended, but that's my personal taste. Very quick and easy to make with minimal fuss!

ordonnel's picture
5

Really loved this. Added a red pepper to the marinade. Very tasty. Will definately be making again.

kjwkathryn's picture
5

Tasty and light... really satisfying. I'm already planning the next time I make it!

renazenvia's picture
5

Absolutely loved this recipe I highly recommend trying it. Really nice a light but full of flavour. Next time though I will reduce the amount of oil, I ended up skimming some off before I served and I added a little cornflour at the end to thicken the sauce.

myerspi's picture
5

I'm a terrible cook and have a very fussy other half - we loved this!! He raved about it (quite an achievement).
Based on what i had in the cupboard and feeling adventutous, I used... three onions....two fresh chillies and loads of coriander in my marinade... Less oil....Chicken breasts cut into large chunks...also a tiny bit of garam masala and fenugreek along with the tumeric. ..
Once I'd added the coconut milk I added large chunky sliced peppers (red and orange), sliced baby corn, chunks of carrot and mange tout!!
So yummy and felt reasonably good you with all the Veggies and lean meat.
Thanks for lush recipe!

zoewoodward93's picture
5

This is my favourite curry recipe!! I absolutely love it and make it time and time again! I usually add some peppers to boost my vegetable intake.

Ekka's picture
5

One of my favorite recipes that I've found on this site. I double the portion of ginger and use normal coconut milk.

Su64's picture
3.75

In order to make this more gingery I added some ginger powder to the marinade. Also I didn't use coconut milk which would have diluted the ginger flavour but grated coconut cream block into it. Also put lots of spinach in. Turned out really delicious.

RichieBoo's picture
5

Very easy to prepare and equally as easy to cook! This was my first homemade curry (without using packets/jars) and WoW!!

This was sensational and although the portions were just perfect I could have eaten it again. (But I guess that's why I'm on a diet lol)

It's a MUST try if you like curry foods. Full marks from me :))

Ps. The calories including the rice was only 700! Bigger bonus

susieone's picture
3.75

Very tasty and so quick and easy! I made this almost as stated, although I omitted the fresh coriander in the marinade and put it all in at the end (you get a better flavour that way), and added a very small amount of creamed coconut for added richness. For those who report the dish to be rather tasteless, I suggest you add a little salt.

lmb's picture
5

Ridiculously tasty! Doesn't taste like a takeaway curry but it is as tasty as one! Used ordinary coconut milk, which worked fine and wasn't too rich. Don't know if it should be called 'ginger chicken' though as it isn't massively gingery, but really tasty all the same, a lot of flavour.

moirashaw1's picture

Made twice now, first time as recipe. Second time, used ordinary coconut milk, added more chilli powder, fresh chilli and ginger. Grated some of the ginger and chopped some. Also added some chopped butternut squash to bulk out. Both times marinaded overnight. Easy recipe to make and will definitely do again.

Jeaniebee's picture

This was delicious ,marinated the chicken overnight and added a touch more ginger .lovely , will definitely make again.

freshcream's picture

Im trying to give it a rating but the site wont register it: THREE STARS.

freshcream's picture

I just made this, and the only things I changed were [a] using coconut oil instead of veg oil; [b] increasing the chillis; [c] including lime zest; and [d] coconut cream instead of milk. I like the way the onions made the curry thick, and it tasted okay, but I'm not blown away. I've definitely had better chicken ginger than this, and I'm gonna keep looking for a better recipe.

highnoon's picture

''it tasted okay, but I'm not blown away'' But you made up your own version????

annakr5's picture
3.75

Delicious! I think I may have put in a bit to much ginger and chili for my liking, but a very good recipe in general.

jamgeorge's picture

Amazing chicken curry, delicious.

eilidh0777's picture

absolute yumm, once i put the coconut milk in i thought, this doesnt look nice, but aft 30 min simmering it tasted lovely, def leave chicken mixture in fridge overnight, i crumbled the stock in and was still alot of liquid, will def makle again

kathrynsales's picture
5

We added some butternut squash which was a great addition.

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Questions (2)

nininog's picture

I plan to make this for tea tonight. Do you use stock, or just crumble a stock cube in? Many thanks

goodfoodteam's picture

Sorry not to get back to you on the day in time for your supper, but in case you want to make the recipe in the future, you just crumble in the stock, there is no need to dilute it.

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