Name: Ginger chicken
Total time: 50 min
Yield: 6
Cuisine: Indian
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

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Ginger chicken

Ginger chicken

Sara Buenfeld

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Serves 6

Easy

Prep: 20 mins

Plus marinating

A star rating of 4.5 out of 5.194 ratingsRate

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This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too

Freezable

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Spinach & pea pilau

A star rating of 3.9 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal310
fat16g
saturates8g
carbs6g
sugars3g
fibre1g
protein37g
salt1.29g

low

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.

Recipe from Good Food magazine, February 2007

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A star rating of 4.5 out of 5.194 ratings

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