Ginger Chicken Curry

Ginger Chicken Curry

This is a simple chicken curry recipe that is heads and shoulders ahead of any shop bought or takeaway offering and is far healthier too! With fresh ginger and garlic, it’s a fragrant dish and the smell of it cooking is divine.


  • 1kg of boneless and skinless chicken thighs
  • 2 large onions - diced small
  • 2 tbsp sunflower oil
  • 4 cloves of garlic - minced
  • 1 inch piece of fresh ginger - peeled and finely grated
  • 1 tsp ground turmeric
  • 1 tsp mild chilli powder
  • Juice of 1 lime
  • 400ml tin coconut milk
  • 1 fresh red chilli - deseeded and sliced
  • 1 gluten and wheat free chicken stock cube
  • Bunch of fresh coriander - chopped


Serves: 6

Diet: Gluten and Wheat Free

Cuisine: Indian

Type: Main


Prep time: 20 mins Cook time: 35 mins

Cut the chicken thighs into large chunks and place them in a bowl with the garlic, ginger, chilli powder, lime juice, 1 tbsp of oil and about half of the coriander. Mix and cover and allow to marinate in the fridge, overnight if possible.

In a large pan or wok, heat the remaining oil and add the onions and cook for around 5 minutes until soft. Add the turmeric and cook for another minute.

Tip the chicken and marinade into the pan and cook over a high heat until the chicken takes on some colour. Pour in the coconut milk, stock cube and chilli and cover with a lid. Simmer for 20 minutes until the chicken is cooked through and tender.

Add in the remaining coriander and serve with some pilau rice and a dollop of mango chutney.

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