Chicken Ginger

Chicken Ginger

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

PREP 20 mins


  • 1 KG chicken thighs boneless
  • 1 thumb sized piece of fresh ginger (finely chopped)
  • 4 garlic cloves fine chopped
  • 1 tbsp mild chilli powder
  • 15 gram fresh coriander finely chopped
  • 1 juice from lemon
  • 2 tbsp cooking oil
  • 2 medium onions
  • 1 tbsp turmeric powder
  • 400 ml can of reduce fat coconut milk
  • 1 fresh red chilli deseeded and sliced
  • 1 chicken stock cube


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.

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.

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

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