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

    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

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp sunflower oil
    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

    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)

bongob's picture
4

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
4

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
5

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
4

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
5

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

lulujersey's picture
5

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
5

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
5

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.

cheriepope1's picture
5

This is a great recipe, the chicken definitely tastes better marinated over night!

sh1rley's picture

This is one of my favourite curry recipes, have made it many times and will probably try with neck of lamb fillet next time for a change.

michellegray's picture
5

This is absolutely fabulous, we have nicknamed it Saturday Night Curry in our house as everyone started asking for this at weekends. Easy to prepare without compromising the flavours which are spectacular. Add more chillies as you require and everyone is happy. Thanks Sara, I will check out more of your recipes

fmcroberts's picture
4

The sauce wasn't wildly exciting on its own but with the marinated chicken it's perfect. I used three large chicken breasts and got four servings from the recipe - it says six but I think that's ambitious. Any more meat and you'd be short of sauce. I added about half as much again of the ginger and turmeric, as I felt more flavour was needed. I'll make this again.

lv20000's picture
3

Used chicken breast. Tasted ok, similar to a thai green curry however it ended up looking like a supermarket bought korma.

beckham's picture

Loved this will make this again and again!

cazgor's picture
5

Delicious! I added some baby sweetcorn which was a perfect vegetable, and served it with the pilau rice, everyone thought it was really tasty and authentic.

rosieshearman's picture
5

I LOVE this dish as do my kids and my husband . Great flavours, texture...just yummy.

tete_de_lune's picture
5

easiest curry recipe you can make completely from scratch. Works equally as well with chicken breast

sh1rley's picture

I found the flavours in this recipe to be very good and it is one of my favourite curries. I made it for the whole family (about 20 people including eight children) and it was loved by all.

dpclough's picture
4

Tasty, with mild heat.

sarahg34's picture

How much stock did you use?

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