Ginger chicken

Recipe uploaded by

Sara Buenfeld

24 ratings

Recipe by Sara Buenfeld

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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.

Chicken thighs

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

Per serving

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

Latest comments and suggestions

Results 21-40

• Mark

  21 May 2008

  Mark rated this recipe

  

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• debdog123123

  22 May 2008

  debdog123123 rated and commented on this recipe

  

  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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• Beth

  19 August 2008

  Beth rated and commented on this recipe

  

  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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• Suzie

  20 August 2008

  Suzie rated and commented on this recipe

  

  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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• AudBelle

  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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• SarahG

  20 November 2008

  SarahG commented on this recipe

  How much stock did you use?

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• Fluffy

  23 November 2008

  Fluffy rated and commented on this recipe

  

  Tasty, with mild heat.

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• coby

  24 November 2008

  coby rated this recipe

  

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• dillon

  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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• Tete De Lune

  21 January 2009

  Tete De Lune rated and commented on this recipe

  

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

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• rosieshearma

  06 February 2009

  rosieshearma rated and commented on this recipe

  

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

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• cazgor

  06 February 2009

  cazgor rated and commented on this recipe

  

  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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• Frankie

  20 February 2009

  Frankie commented on this recipe

  Loved this will make this again and again!

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• LV20000

  08 May 2009

  LV20000 rated and commented on this recipe

  

  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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• Fiona

  24 June 2009

  Fiona rated and commented on this recipe

  

  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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• michellegray

  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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• michellegray

  28 July 2009

  michellegray rated this recipe

  

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• dillon

  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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• Sheepee

  24 August 2009

  Sheepee rated and commented on this recipe

  

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

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• marnie owens

  19 September 2009

  marnie owens rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

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

Per serving

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

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