Ginger chicken

Ginger chicken

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(72 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, questions and tips

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kathrynsales
27th Mar, 2013
5.05
We added some butternut squash which was a great addition.
kaos01's picture
kaos01
27th Jan, 2013
5.05
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
17th Oct, 2012
5.05
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
16th Jul, 2012
Love it! Does anyone know how much stock to make up as it doesn't't state. Thanks
sh1rley
2nd Jun, 2012
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
12th May, 2012
5.05
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
12th Apr, 2012
4.05
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
3rd Apr, 2012
3.05
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
3rd Mar, 2012
4.05
Yummy! BUT, I would use extra chilli and possibly some fish sauce next time as it lacked a bit of spice and depth.
blanark
28th Feb, 2012
2.05
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.

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