Ginger chicken

Ginger chicken

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(92 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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Tanya Day's picture
Tanya Day
19th Jun, 2018
This has become a mid week family favourite. My teen prefers his curry with coconut milk but also a little heat, this caters for both. It also works with chicken breast. It is worth doing the marianating the night before. For quickness I use frozen garlic cubes, frozen chilli, frozen coriander. Also lazy ginger from a jar, it does need chopping up a little. It tastes just as good a using fresh. I often make double to freeze portions and sometimes add a handful of red lentils to bulk it out.
12th Feb, 2018
I loved this.. I didn't have any fresh chilli or coriander but it was still delicious. I added cooked diced potato at the end. Will definitely make this again.
19th Jan, 2018
This has become a regular meal in my house, husband and father in law have both said it's as good as a restaurant dish. I use chicken breasts, double the ginger, hot chilli powder and add a red chilli at the marinade stage. I use 100ml of water with the stock cube. I also add a half tbsp of fish sauce which increases the depth of flavour.
17th Jan, 2018
I only left it for half an hour at most to marinate in the fridge but it was still very tasty. Used chicken breasts as I can’t get boneless thighs. Served with steamed rice and broccoli. Will def make again
13th Oct, 2017
Like everyone seems to have done I used more Ginger (about double as I used up what I had left) and I only used the stock and then added double cream and it was fantastic..... (just not a huge fan of coconut but love the rest of the ingredients)
7th Oct, 2017
A lot of effort for an average dish overall. The texture was quite strange, but maybe that was me?
12th Jun, 2017
thank u soo much for this tips, very usefully .
22nd Oct, 2016
Best curry I've ever made and I make at least one a week (for the past thirty years, unless I'm on holiday). I always marinade at least overnight. I chop the onions very finely, use normal coconut milk and a touch more ginger. Every guest I've made this for has loved it and it's a firm favourite with my husband. Couldn't recommend more! Better than some restaurant curry's I've tasted.
20th May, 2016
I have cooked this twice now and really enjoyed it both times. My tip would be to marinate the chicken the night before because it makes the dish extra tasty. I blended the ginger, garlic, curry powder, lime juice and zest, and olive oil together and then coated the chicken with it over night. I also used a lot more ginger than reccommended, but that's my personal taste. Very quick and easy to make with minimal fuss!
24th Mar, 2016
Really loved this. Added a red pepper to the marinade. Very tasty. Will definately be making again.


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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