Ginger chicken

Ginger chicken

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(75 ratings)

Prep: 20 mins Plus marinating

Easy

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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Ingredients

  • 1kg pack boneless skinless chicken thighs
  • 1 thumb-size piece of fresh ginger, peeled and very finely chopped
    Ginger

    Ginger

    jin-jer

    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
    Lime

    Lime

    ly-m

    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
    Onion

    Onion

    un-yun

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

  • 1 tsp ground turmeric
  • 400ml can reduced-fat coconut milk
  • 1 fresh red chilli, deseeded and sliced
  • 1 chicken stock cube

Method

  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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cdennison
25th Feb, 2012
5.05
Wow! This was fab, served with the spinach and pea pilau as suggested which I think complemented it perfectly. Only Change I made was added a teaspoon of our homemade chilli paste which I think gave it a good background heat, also felt quite healthy and light but hit the sat night curry spot! Will def make again and again. (dont add stock just a stock cube!)
staceyb85
5th Dec, 2011
5.05
This was lovely, first time making a curry completely from scratch and I loved it! Used 4 chicken breasts as that's all I had, looked like there was a lot of sauce as well so I added some peppers, mangetout and baby corn for the last 20 mins to give it a bit more substance. These went very well and made it feel more like a thai curry for me (as well as providing some extra veg!). Will definitely make this regularly.
emmareid
22nd Nov, 2011
I cooked this for my hubby it was gorgeous, i did add little extra of every spice and added some garam masala lovely! very very nice..
jmistovski
26th Jul, 2011
5.05
yum
sam123456
26th Mar, 2011
5.05
This is a fantastic dish especially if you make it more than once and tweak it to your own taste. My husband and I add a bit extra of most of the marinade ingredients along with the zest of the lime as well as the juice. Another top tip as above is to put the chilli in with the marinade instead of at the end. Enjoy!
sam123456
26th Mar, 2011
5.05
This is a fantastic dish especially if you make it more than once and tweak it to your own taste. My husband and I add a bit extra of most of the marinade ingredients along with the zest of the lime as well as the juice. Another top tip as above is to put the chilli in with the marinade instead of at the end…enjoy!
kerryjhague
12th Mar, 2011
5.05
very easy to make and tasted divine
sarahlow17
24th Feb, 2011
5.05
I love this curry. Don't find it bland or boring. Usually make in two batches and freeze one. Great to have on standby.
tawtaw6
29th Jan, 2011
3.05
It was the sum of its parts, which was no bad thing.
carolriley
20th Sep, 2010
5.05
Absolutely delicious. I added some courgettes, but only because in season

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