Ginger chicken

Ginger chicken

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(128 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 cloves, 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 onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground turmeric
  • 400ml can reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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, questions and tips

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22nd Jan, 2020
Love this recipe. Used at least 3” ginger (was quite thick). Surprised how much ‘sauce’ was produced from the one can of coconut milk and the crumbled stock cube. Grated a frozen red chilli instead of slicing it.
19th Jan, 2020
Love this recipe. I like to have a lot of veg in my meal so also added cauliflower and green beans to the pot which went really well together. Also did the same as many others and upped the ginger
23rd Sep, 2019
I cooked this today having marinated it overnight. It was delicious. I added the chopped chilli to the marinade. I will definitely be making it again.
Michelle McLaughlin's picture
Michelle McLaughlin
17th Jun, 2019
When you said to use the chicken stock cube in the ingredients but then in the method you called it stock. Did you mean JUST THE CUBE? Not the stock? I used the 3 cups of water with the cube as per the instructions. I think I did it wrong. All that 24 hrs of marinating for nothing. It was pretty plain. I even upped the chlli powder and ginger and used 2 red chilis.
23rd Sep, 2019
Just the stock cube or stock pot but no extra water. It is a tasty curry as opposed to a very hot curry.
12th Mar, 2019
Very tasty but found I did need Mango Chutney. Marinated it for 24 hours, will add more fresh ginger next time. Made my pilau rice from scratch so did take a little longer but it was worth it. Looking forward to next time!
25th Oct, 2018
Loved this recipe and will be making again and again. Great flavors. Per the reviews I upped the fresh ginger and added the chili to the marinade. I left the chicken and marinade in the fridge overnight before cooking. Yum!!
19th Sep, 2018
Initially tried this out as an option for food at a party we're having soon and was disappointed in the taste, it was bland. Tried it again tonight with fresh ginger rather than ginger paste, used 3 times the amount (as suggested in comments) and let it marinade for half a day. It was absolutely lovely, the flavour and heat of the ginger was perfect without being overpowering. Will definitely be doing it for our get together now as it's easy to double up and cook in bulk
15th Aug, 2018
Feeling like a bit of a rubbish cook right now on the back of all these positive comments :-( Despite hotting up all of the hot elements and doubling the stock, this turned out thin and totally lacking depth of taste. What went wrong I don't know! Demoralising!!
19th Sep, 2018
Extra ginger and chilli, keep the stock the same.


19th Feb, 2018
Can you put this in the slow cooker?
goodfoodteam's picture
22nd Feb, 2018
Thanks for your question. As the chicken is only simmering for 20 mins and the rest involves active cooking, we'd suggest it might just be easier to cook on the hob.
7th Feb, 2016
I plan to make this for tea tonight. Do you use stock, or just crumble a stock cube in? Many thanks
goodfoodteam's picture
21st Mar, 2016
Sorry not to get back to you on the day in time for your supper, but in case you want to make the recipe in the future, you just crumble in the stock, there is no need to dilute it.
26th Oct, 2017
Do you crumble the chicken stock cube in to the marinade or when you are cooking it? Thanks
goodfoodteam's picture
28th Oct, 2017
Thanks for your question. You add it after marinating and once you have cooked the chicken until it is opaque. It goes in at the same time as the coconut milk and sliced chilli. Hope that clarifies it!
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