Ginger chicken

Ginger chicken

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(76 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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26th Oct, 2014
Very easy to prepare and equally as easy to cook! This was my first homemade curry (without using packets/jars) and WoW!! This was sensational and although the portions were just perfect I could have eaten it again. (But I guess that's why I'm on a diet lol) It's a MUST try if you like curry foods. Full marks from me :)) Ps. The calories including the rice was only 700! Bigger bonus
19th Oct, 2014
Very tasty and so quick and easy! I made this almost as stated, although I omitted the fresh coriander in the marinade and put it all in at the end (you get a better flavour that way), and added a very small amount of creamed coconut for added richness. For those who report the dish to be rather tasteless, I suggest you add a little salt.
8th Jul, 2014
Ridiculously tasty! Doesn't taste like a takeaway curry but it is as tasty as one! Used ordinary coconut milk, which worked fine and wasn't too rich. Don't know if it should be called 'ginger chicken' though as it isn't massively gingery, but really tasty all the same, a lot of flavour.
8th Jun, 2014
Made twice now, first time as recipe. Second time, used ordinary coconut milk, added more chilli powder, fresh chilli and ginger. Grated some of the ginger and chopped some. Also added some chopped butternut squash to bulk out. Both times marinaded overnight. Easy recipe to make and will definitely do again.
16th Mar, 2014
This was delicious ,marinated the chicken overnight and added a touch more ginger .lovely , will definitely make again.
30th Jan, 2014
Im trying to give it a rating but the site wont register it: THREE STARS.
30th Jan, 2014
I just made this, and the only things I changed were [a] using coconut oil instead of veg oil; [b] increasing the chillis; [c] including lime zest; and [d] coconut cream instead of milk. I like the way the onions made the curry thick, and it tasted okay, but I'm not blown away. I've definitely had better chicken ginger than this, and I'm gonna keep looking for a better recipe.
1st Apr, 2014
''it tasted okay, but I'm not blown away'' But you made up your own version????
13th Nov, 2013
Delicious! I think I may have put in a bit to much ginger and chili for my liking, but a very good recipe in general.
10th Oct, 2013
Amazing chicken curry, delicious.


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