Ginger chicken

Ginger chicken

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(124 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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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.
31st Jul, 2013
absolute yumm, once i put the coconut milk in i thought, this doesnt look nice, but aft 30 min simmering it tasted lovely, def leave chicken mixture in fridge overnight, i crumbled the stock in and was still alot of liquid, will def makle again
27th Mar, 2013
We added some butternut squash which was a great addition.
kaos01's picture
27th Jan, 2013
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 :)
17th Oct, 2012
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.
16th Jul, 2012
Love it! Does anyone know how much stock to make up as it doesn't't state. Thanks
2nd Jun, 2012
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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