Ginger Chicken

4.55 (192)
⏱ 50 mins 🍽 Serves 6 🌶 indian ✅ Easy 🏷 Main course

This fragrant Indian curry is a zesty main course, perfect for dinner or a buffet. Boneless chicken thighs are marinated with fresh ginger, garlic, and lime, then simmered in a spiced coconut milk sauce. It serves six and is ready in 50 minutes, offering a homemade taste that rivals any restaurant.

Ginger Chicken

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

  1. Cut the chicken thighs into 2 or 3 large pieces each. Place them in a bowl with the chopped ginger, garlic, 1 tsp mild chilli powder, half the coriander, lime juice, and 1 tbsp of the sunflower oil. Mix thoroughly, cover the bowl, and refrigerate the mixture. For optimal flavour, prepare this marinade in the morning or the previous night.
  2. Peel the 2 onions and cut them into quarters. Use a food processor to chop them very finely. Warm the rest of the oil in a wok or large frying pan. Cook the onion for about 8 mins, stirring often, until softened. Add 1 tsp ground turmeric and continue to stir for 1 min more.
  3. Add the chicken and all the marinade to the pan. Cook until the chicken pieces lose their raw colour. Pour in the 400ml can of coconut milk, then add the sliced red chilli and 1 chicken stock cube. Cover the pan and let it simmer for 20 mins until the chicken is cooked through. Mix in the rest of the chopped coriander before serving.

Nutrition (per serving)

Calories310 kcal
Fat16 g
Saturates8 g
Carbs6 g
Sugars3 g
Fibre1 g
Protein37 g
Sodium516 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisineindian