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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12th May, 2012
Absolutely delicious! Although the first time I made it with reduced coconut milk, it was OK, the second time I made it with normal coconut milk instead, which gave it a much richer taste. Will definitely be making again.
12th Apr, 2012
I liked this recipe. I marinated over night and it was lots of flavors. Served with rice pilau. I agree the curry was a bit runny, but I don't mind.
3rd Apr, 2012
Not a bad recipe. Treat the overnight marinade as compulsory and as many have mentioned will improve in the fridge after cooking. To my eyes ideal to prepare at the weekend for eating in the week. A teaspoon of ground corriander/garam masala with the turmeric helps deepen the flavour.
3rd Mar, 2012
Yummy! BUT, I would use extra chilli and possibly some fish sauce next time as it lacked a bit of spice and depth.
28th Feb, 2012
Really disappointed, this is not zingy or spicy. I did everything to make it spicier - my thumb is very large, so that's a lot of ginger. I added a chopped chili, with seeds, at the marinade stage. I used hot chili powder not mild. I added a further two chilies when the recipe calls for them - again, with seeds intact. And, when I opened my coconut milk, it was useless, so I didn't add that. All these things should have made a really zingy dish - if I'd marinaded the meat like that for a stir-fry, it would be mind-blowing (although I've always used breast, maybe that makes a difference). But with this, not so. I would suggest that you omit the oil from the marinade, or, as already suggested, just use a jar of Thai curry paste instead. And one last thing - do we add just the stock cube, or stock? The recipe is unclear.
25th Feb, 2012
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!)
5th Dec, 2011
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.
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..
26th Jul, 2011
26th Mar, 2011
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!


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