Ginger chicken

Ginger chicken

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(71 ratings)

Prep: 20 mins Plus marinating


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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  • 1kg pack boneless skinless chicken thighs
  • 1 thumb-size piece of fresh ginger, peeled and very finely chopped



    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



    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



    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


  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 (82)

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

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

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

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

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

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

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.....

anne_chinn123's picture

We really enjoyed this , very tasty and easy to make, I just crumbled the stock cube in as it didn't say how much stock to make, it worked ok like this, will be making it again. Anne.

zoe446's picture

I really liked this. It was made with simple fresh indredients and was really tasty. Better second time round as is any curry! I am a great fan also of spinach, so the spinach and pea pilau went well with it. Great for a crowd!

catherine31's picture

I made this but stupidly added extra hot chilli powder and too much of it! We ate it and I can imagine minus the extra hot chilli powder it would have been a lovely dish!! I will try this again.

geraldine31's picture

Loved this dish .great flavour and easy to prepare. For an extra kick I used 1 tablespoon of hot chilli powder instead of mild.

geraldine31's picture

We loved this dish, great flavour and very easy to prepare. Best made the day before and we used very hot chilli powder to give it more of a kick.

scatchard's picture

The recipe mentions one chicken stock cube but not how much stock is needed . In the end I made it without any stock at all and it was fine

sammolyneux's picture

Tried this and loved the flavours. Was really easy to make too.

Would also suggest halving the amount of chicken and making up the difference with a range of veg (always looking to get my 5 a day!!)

poppychops's picture

I thought this recipe was georgous. I could recommend it for an intimate dinner for two or a dinner party.

Constance's picture

I agree with Pato. It tasted OK (rather than great), but I was disappointed. I wish I had made a Thai green curry instead!

susiewilliams's picture

This is a super dish - I have passed it on to many friends who all think it is FAB.
Try to marinate the chcken for as long as possible - I add the chilli at this stage, not at the end, as the recipe states.

curryman1955's picture



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