• 4 chicken breasts or 8 boneless chicken thighs, cut into strips
  • 1 large onion, finely chopped
  • 1 thumb-sized piece of fresh ginger, peeled and chopped
  • 1 tsp mild chilli powder
  • 1 tsp turmeric
  • Juice of 1 lime (or lemon will do)
  • 2 tbs oil
  • 1 400ml can coconut milk
  • 1 fresh red chilli, deseeded and sliced
  • 1 chicken stock cube
  • 2 cloves garlic, crushed


  • STEP 1
    Put sliced chicken in a bowl with garlic, ginger, chilli powder, lime juice and 1 tbs oil. Stir well, cover and leave to marinate in fridge - the longer the better!
  • STEP 2
    Stir fry the onion in the remaining oil for about 8 mins. Add turmeric and cook for a further 1 min.
  • STEP 3
    Tip in chicken mixture and cook until chicken has changed colour. Then add coconut milk, sliced chilli and stock cube and simmer for 20 mins.
  • STEP 4
    Serve with rice or naan bread.

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