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Ginger chicken

Ginger chicken

This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Plus marinating
Freezable

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.
Try

Chicken thighs

Chicken thighs have so much more flavour than chicken breast and stay much more succulent, too.

Add more veg

Rather than serving a plain pilau with the chicken, boost your vegetable intake by adding some veg to the rice. It is also simpler than making an extra side dish.

Per serving

310 kcalories, protein 37g, carbohydrate 6g, fat 16 g, saturated fat 8g, fibre 1g, salt 1.29 g

Recipe from Good Food magazine, February 2007.

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Latest comments and suggestions

Results 21-40

  • 21 May 2008

    Mark rated this recipe

    4 stars

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  • 22 May 2008

    debdog123123 rated and commented on this recipe

    5 stars

    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.

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  • 19 August 2008

    Beth rated and commented on this recipe

    5 stars

    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.

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  • 20 August 2008

    Suzie rated and commented on this recipe

    5 stars

    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!

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  • 20 November 2008

    AudBelle commented on this recipe

    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.

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  • 20 November 2008

    SarahG commented on this recipe

    How much stock did you use?

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  • 23 November 2008

    Fluffy rated and commented on this recipe

    4 stars

    Tasty, with mild heat.

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  • 24 November 2008

    coby rated this recipe

    3 stars

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  • 12 January 2009

    dillon commented on this recipe

    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.

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  • 21 January 2009

    Tete De Lune rated and commented on this recipe

    5 stars

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

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  • 06 February 2009

    rosieshearma rated and commented on this recipe

    5 stars

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

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  • 06 February 2009

    cazgor rated and commented on this recipe

    5 stars

    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.

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  • 20 February 2009

    Frankie commented on this recipe

    Loved this will make this again and again!

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  • 08 May 2009

    LV20000 rated and commented on this recipe

    3 stars

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

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  • 24 June 2009

    Fiona rated and commented on this recipe

    4 stars

    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.

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  • 28 July 2009

    michellegray commented on this recipe

    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

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  • 28 July 2009

    michellegray rated this recipe

    5 stars

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  • 17 August 2009

    dillon commented on this recipe

    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.

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  • 24 August 2009

    Sheepee rated and commented on this recipe

    5 stars

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

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  • 19 September 2009

    marnie owens rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Plus marinating
Freezable

Make double and freeze

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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Per serving

310 kcalories, protein 37g, carbohydrate 6g, fat 16 g, saturated fat 8g, fibre 1g, salt 1.29 g

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