Ginger chicken

Ginger chicken

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(126 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
    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

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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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
steph2910
16th Sep, 2010
I'm in the process of making this but how much is a chicken cube, that's a silly measurement!
bongob
14th Sep, 2010
4.05
This was really delicious. I had my reservations as I thought it may need more herbs and I only managed to marinade the chicken for a couple of hours but I think it really made a difference. I cooked this for 2 people and only used about a fifth of a can of coconut milk as I did not want the coconut to drown out all the other flavours. Added in green beans too and used hot chilli powder and a whole red chilli as I think the original recipe is far too mild! Very happy with this and can see myself cooking it many more times
bongob
14th Sep, 2010
4.05
This was really delicious. I had my reservations as I thought it may need more herbs and I only managed to marinade the chicken for a couple of hours but I think it really made a difference. I cooked this for 2 people and only used about a fifth of a can of coconut milk as I did not want the coconut to drown out all the other flavours. Added in green beans too and used hot chilli powder and a whole red chilli as I think the original recipe is far too mild! Very happy with this and can see myself cooking it many more times
mandyrosey
1st Sep, 2010
5.05
This was a very tasty curry with lovely fresh flavours. I added butternut squash and a few chilli flakes and also seasoned it with Thai fish sauce. delicious. Will make it again. It is quite runny but that is normal with a thai curry.
mrhallorann's picture
mrhallorann
31st Aug, 2010
4.05
Well, that was one of the BEST curries I've ever made! However, I modified it though, thus: - Used juice of 2 limes instead of 1 (I love lime, me) - Added 2 heaped teaspoons of garam masala to the marinade - Plenty of salt and pepper to counter the sweetness of the coconut milk - Simmered the sauce after the addition of the coconut milk/chicken stock right down to thick paste - Added 250ml of crème fraiche for extra richness For extra veg, I fried off a big handful of finely diced chestnut mushrooms 'til they were golden brown, the added finely chopped tenderstem broccoli and fried the combo for 10 minutes, then stirred it into the steamed rice. Delicious and varied textures.

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