Ginger chicken

Ginger chicken

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(154 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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hannyfred's picture
hannyfred
26th Jun, 2020
5.05
Delicious! I used ghee instead of oil and added peas
Anawi
4th Jun, 2020
5.05
Really enjoyed it. I used ginger paste as it is what we had, still very tasty. The sauce was a bit runnier than I expected but it wasn't too runny, I will just keep it uncovered next time I make it, and there will definitely be a next time. Even the kids enjoyed it with a dollop of yogurt on top. A hit for us.
AllyMummy
14th May, 2020
5.05
This was immense! I used some substitutes: garlic puree (1tsp for 1 clove) ginger puree (1 tsp per 1 cm), chilli flakes (1 tsp per 1 chilli) and frozen coriander, and a chicken stockpot. Perfect lockdown meal as had all I needed in the cupboards. Marinated for half a day. It was so lush- I highly recommend this one. I was working with 600g thighs which was enough for our fam.
polsander
20th Apr, 2020
5.05
This was really nice. Zingy best describes this dish difficult to place it within a curry league , more of a 'stand-alone' dish. We really enjoyed and will def do it again. The sauce was a little runny so I firmed it up a little butthat aside, quick and tasty good food Thank you for the recipie.
Samantha Ali's picture
Samantha Ali
17th Mar, 2020
5.05
Excellent. I used red pepper flakes instead of the chilli pepper. I used a chicken that was cut up. My only regret was that I didn't use the whole chicken as it came out so good. I had no fresh coriander so I used ground green seasoning.
Mirella Mi
23rd Feb, 2020
1.05
I added double the ginger however I was disappointed with this recipe, quite bland. Maybe the 400ml coconut was a bit too much..disappointed!
moirashaw1
22nd Jan, 2020
5.05
Love this recipe. Used at least 3” ginger (was quite thick). Surprised how much ‘sauce’ was produced from the one can of coconut milk and the crumbled stock cube. Grated a frozen red chilli instead of slicing it.
Teacupbubble
19th Jan, 2020
5.05
Love this recipe. I like to have a lot of veg in my meal so also added cauliflower and green beans to the pot which went really well together. Also did the same as many others and upped the ginger
DOBH
23rd Sep, 2019
5.05
I cooked this today having marinated it overnight. It was delicious. I added the chopped chilli to the marinade. I will definitely be making it again.
Michelle McLaughlin's picture
Michelle McLaughlin
17th Jun, 2019
When you said to use the chicken stock cube in the ingredients but then in the method you called it stock. Did you mean JUST THE CUBE? Not the stock? I used the 3 cups of water with the cube as per the instructions. I think I did it wrong. All that 24 hrs of marinating for nothing. It was pretty plain. I even upped the chlli powder and ginger and used 2 red chilis.

Pages

Nicky Perry's picture
Nicky Perry
2nd May, 2020
I would like to print out this recipe, can you tell me where the print button is please
lulu_grimes's picture
lulu_grimes
5th May, 2020
Hello, It's in a purple block just under the picture. Lulu
mrsh_83
19th Feb, 2018
Can you put this in the slow cooker?
goodfoodteam's picture
goodfoodteam
22nd Feb, 2018
Thanks for your question. As the chicken is only simmering for 20 mins and the rest involves active cooking, we'd suggest it might just be easier to cook on the hob.
nininog
7th Feb, 2016
I plan to make this for tea tonight. Do you use stock, or just crumble a stock cube in? Many thanks
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Sorry not to get back to you on the day in time for your supper, but in case you want to make the recipe in the future, you just crumble in the stock, there is no need to dilute it.
alexwilbraham
26th Oct, 2017
Do you crumble the chicken stock cube in to the marinade or when you are cooking it? Thanks
goodfoodteam's picture
goodfoodteam
28th Oct, 2017
Thanks for your question. You add it after marinating and once you have cooked the chicken until it is opaque. It goes in at the same time as the coconut milk and sliced chilli. Hope that clarifies it!
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