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Ginger chicken

Ginger chicken

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A star rating of 4.5 out of 5.165 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal310
fat16g
saturates8g
carbs6g
sugars3g
fibre1g
protein37g
low insalt1.29g
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Ingredients

  • 1kg pack boneless skinless chicken thighs
  • 1 thumb-size piece of fresh ginger, peeled and very finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp mild chilli powder
  • 15g pack fresh coriander, chopped
  • juice of 1 lime
  • 2 tbsp sunflower oil
  • 2 medium onions
  • 1 tsp ground turmeric
  • 400ml can reduced-fat coconut milk
  • 1 fresh red chilli, deseeded and sliced
  • 1 chicken stock cube

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
ADD MORE VEG
Rather than serving a plain pilau with the chicken, boost your vegetable intake by adding some veg to the rice. It is also simpler than making an extra side dish.
CHICKEN THIGHS
Chicken thighs have so much more flavour than chicken breast and stay much more succulent, too.

Goes well with

Recipe from Good Food magazine, February 2007

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Overall rating

A star rating of 4.5 out of 5.165 ratings
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