Ginger chicken

Ginger chicken

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(56 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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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.

emmareid's picture

I cooked this for my hubby
it was gorgeous, i did add little extra of every spice
and added some garam masala

lovely! very very nice..

jmistovski's picture
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yum

jit12345's picture
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This is a fantastic dish especially if you make it more than once and tweak it to your own taste. My husband and I add a bit extra of most of the marinade ingredients along with the zest of the lime as well as the juice. Another top tip as above is to put the chilli in with the marinade instead of at the end. Enjoy!

jit12345's picture
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This is a fantastic dish especially if you make it more than once and tweak it to your own taste. My husband and I add a bit extra of most of the marinade ingredients along with the zest of the lime as well as the juice. Another top tip as above is to put the chilli in with the marinade instead of at the end…enjoy!

kerryjhague's picture
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very easy to make and tasted divine

sarahlow17's picture
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I love this curry. Don't find it bland or boring. Usually make in two batches and freeze one. Great to have on standby.

tawtaw6's picture
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It was the sum of its parts, which was no bad thing.

carolriley's picture
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Absolutely delicious. I added some courgettes, but only because in season

steph2910's picture

I'm in the process of making this but how much is a chicken cube, that's a silly measurement!

bongob's picture
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This was really delicious. I had my reservations as I thought it may need more herbs and I only managed to marinade the chicken for a couple of hours but I think it really made a difference. I cooked this for 2 people and only used about a fifth of a can of coconut milk as I did not want the coconut to drown out all the other flavours. Added in green beans too and used hot chilli powder and a whole red chilli as I think the original recipe is far too mild! Very happy with this and can see myself cooking it many more times

bongob's picture
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This was really delicious. I had my reservations as I thought it may need more herbs and I only managed to marinade the chicken for a couple of hours but I think it really made a difference. I cooked this for 2 people and only used about a fifth of a can of coconut milk as I did not want the coconut to drown out all the other flavours. Added in green beans too and used hot chilli powder and a whole red chilli as I think the original recipe is far too mild! Very happy with this and can see myself cooking it many more times

mandyrosey's picture
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This was a very tasty curry with lovely fresh flavours. I added butternut squash and a few chilli flakes and also seasoned it with Thai fish sauce. delicious. Will make it again. It is quite runny but that is normal with a thai curry.

mrhallorann's picture
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Well, that was one of the BEST curries I've ever made! However, I modified it though, thus:

- Used juice of 2 limes instead of 1 (I love lime, me)
- Added 2 heaped teaspoons of garam masala to the marinade
- Plenty of salt and pepper to counter the sweetness of the coconut milk
- Simmered the sauce after the addition of the coconut milk/chicken stock right down to thick paste
- Added 250ml of crème fraiche for extra richness

For extra veg, I fried off a big handful of finely diced chestnut mushrooms 'til they were golden brown, the added finely chopped tenderstem broccoli and fried the combo for 10 minutes, then stirred it into the steamed rice. Delicious and varied textures.

hacope's picture
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Absolutely fantastic dish, make it at least once a month. One of my favourites!

lulujersey's picture
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Fabulous. Cut all ingredients in half except for the ginger lime used 3 cloves of garlic and a whole chilli and added the chilli to the marinade as someone else advised. Simmered for around an hour topped up with water occasionally and served with 50gr each of basmati and a 'healthy eating' naan bread and was a total (low fat) winner. Will be using this to entertain. Another fab curry. Thankyou Sara !!

philinbrighton's picture
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This was bloody amazing! I didn't pay much attention to quantities and i think i ended up adding about twice as much ginger but i think this really made it! If you like hot food I think you could do with adding a bit more chilli and maybe adding it earlier. I also added less oil to cut the fat. It really is worth pulverising the onion as it really thickens the sauce.

owensm's picture
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I thought this was a fab recipe. Make sure you use plenty of ginger (possibly more than the recipe states) to give it a real taste and kick.

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