Ginger chicken

Ginger chicken

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(53 ratings)

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Cooking time

Prep: 20 mins Plus marinating

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
310
protein
37g
carbs
6g
fat
16g
saturates
8g
fibre
1g
sugar
3g
salt
1.29g

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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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.

Recipe from Good Food magazine, February 2007

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Comments

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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

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
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We added some butternut squash which was a great addition.

kaos01's picture
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This is a very mild curry, and sometimes that's quite allright.
I only had 3 chicken breasts, so I used cauliflower and celeriac (that's what I had in my fridge) to bulk it out a bit.
I thought the flavours blended really well together, and it tasted great.
The instructions regarding the stock is a bit confusing. I crumbled the stock cube into the pan, and waited to see whether I needed to add more liquid, and found that there was more than enough as it was. Should probably say stock cube in the instructions, not stock.
I will certainly make this again, and sometimes add a bit more chilli, for when I want a hotter curry :)

lukesharp's picture
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Absolutely brilliant. Best curry I have had in years. Follwed the recipe exactly, apart from using hot instead of mild chilli powder. As I live in the sticks in the south of France, we have no curry houses, but this is as good as anything I ever ate in an Indian restaurant in UK. Inspired me to make more curry as I really miss it.

stormyjojo's picture

Love it! Does anyone know how much stock to make up as it doesn't't state. Thanks

sh1rley's picture

I really like this recipe which is simple and fresh, very easy too. I keep green chillies frozen and if a curry is not hot enough I whizz them in a mini chopper with a little water, seeds and all, fry in butter for 30 secs and add, brilliant.

ninhamuk's picture
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Absolutely delicious! Although the first time I made it with reduced coconut milk, it was OK, the second time I made it with normal coconut milk instead, which gave it a much richer taste. Will definitely be making again.

cocovanilla's picture
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I liked this recipe. I marinated over night and it was lots of flavors. Served with rice pilau. I agree the curry was a bit runny, but I don't mind.

cheekynicko's picture
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Not a bad recipe. Treat the overnight marinade as compulsory and as many have mentioned will improve in the fridge after cooking. To my eyes ideal to prepare at the weekend for eating in the week. A teaspoon of ground corriander/garam masala with the turmeric helps deepen the flavour.

kathy535's picture
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Yummy! BUT, I would use extra chilli and possibly some fish sauce next time as it lacked a bit of spice and depth.

blanark's picture
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Really disappointed, this is not zingy or spicy. I did everything to make it spicier - my thumb is very large, so that's a lot of ginger. I added a chopped chili, with seeds, at the marinade stage. I used hot chili powder not mild. I added a further two chilies when the recipe calls for them - again, with seeds intact. And, when I opened my coconut milk, it was useless, so I didn't add that. All these things should have made a really zingy dish - if I'd marinaded the meat like that for a stir-fry, it would be mind-blowing (although I've always used breast, maybe that makes a difference). But with this, not so.

I would suggest that you omit the oil from the marinade, or, as already suggested, just use a jar of Thai curry paste instead.

And one last thing - do we add just the stock cube, or stock? The recipe is unclear.

cdennison's picture
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Wow! This was fab, served with the spinach and pea pilau as suggested which I think complemented it perfectly. Only Change I made was added a teaspoon of our homemade chilli paste which I think gave it a good background heat, also felt quite healthy and light but hit the sat night curry spot! Will def make again and again. (dont add stock just a stock cube!)

staceyb85's picture
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This was lovely, first time making a curry completely from scratch and I loved it! Used 4 chicken breasts as that's all I had, looked like there was a lot of sauce as well so I added some peppers, mangetout and baby corn for the last 20 mins to give it a bit more substance. These went very well and made it feel more like a thai curry for me (as well as providing some extra veg!). Will definitely make this regularly.

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