Ginger chicken

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Results 61-70

• Humble Dude

  28 February 2012

  Humble Dude rated and commented on this recipe

  

  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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• Kathy

  03 March 2012

  Kathy rated and commented on this recipe

  

  Yummy! BUT, I would use extra chilli and possibly some fish sauce next time as it lacked a bit of spice and depth.

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• Nickmer

  03 April 2012

  Nickmer rated and commented on this recipe

  

  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.

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• CocoVanilla

  12 April 2012

  CocoVanilla rated and commented on this recipe

  

  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.

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• ninhamuk

  12 May 2012

  ninhamuk rated and commented on this recipe

  

  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.

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• dillon

  02 June 2012

  dillon commented on this recipe

  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.

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• Jojo78

  16 July 2012

  Jojo78 commented on this recipe

  Love it! Does anyone know how much stock to make up as it doesn't't state. Thanks

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• Lukesharp

  17 October 2012

  Lukesharp rated and commented on this recipe

  

  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.

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• Tiggy

  27 January 2013

  Tiggy rated and commented on this recipe

  

  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 :)

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• KathrynSales

  27 March 2013

  KathrynSales rated and commented on this recipe

  

  We added some butternut squash which was a great addition.

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http://www.bbcgoodfood.com/recipes/3376/

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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, sugar 3g, salt 1.29 g

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