Ginger chicken

Ginger chicken

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(121 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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Constance
11th Nov, 2007
3.05
I agree with Pato. It tasted OK (rather than great), but I was disappointed. I wish I had made a Thai green curry instead!
susiewilliams
11th Nov, 2007
This is a super dish - I have passed it on to many friends who all think it is FAB. Try to marinate the chcken for as long as possible - I add the chilli at this stage, not at the end, as the recipe states.
curryman1955
3rd Nov, 2007
4.05
EASY TO MAKE EVERYONE LIKES IT NOT A FAN OF THAI FOOD BUT THIS IS SO TASTY I COULD BECOME A FAN .
asquithea
3rd Nov, 2007
4.05
The coconut milk gave this a lovely creamy taste.
patto4795
31st Oct, 2007
1.05
I personally thought this was a bit limp. You may as well make a green thai chicken curry using a Mae Ploy paste. It will be much quicker to make and far tastier.

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