Ginger chicken

Ginger chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(55 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cheriepope1's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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

tete_de_lune's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

Tasty, with mild heat.

sarahg34's picture

How much stock did you use?

audbelle's picture

I believe this is also called Cilantro Chicken originated from Kenya. This same dish I made calls for yogurt instead of coconut milk. It's really delicious using yogurt and healthful too. Great serving over jasmine rice.

suzieq1601's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious, and will most definitely be making again!! There was quite alot of sauce, and it was fairly runny, but we like it like that anyway!

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice - somemany flavours - I didn't even have time to marinate the chicken for that long and it was still really good - I can't imagine how good it is if you have time to marinate the chickn properly overnight.

debdog123123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for dinner for my husband and three young children and they loved it. I added some extra vegetables with the onion (courgette and green pepper) and it was delicious. I will be making this again.

katyward's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

gracielou041's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

nuffinbuttrouble's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

firmline's picture

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.....

Pages

Questions

Tips