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How to make it

  • Slice each chicken thigh into 2 or 3 large chunks,
  • 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 & very finely chop them in a food processor. For this 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.
  • Add 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 or naan bread.

Reviews & Comments 4

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    " It was excellent "
    waterlily ate it and said...
    Oh this is perfect! I love curries with ginger and coconut milk!
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
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    " It was excellent "
    juliecake ate it and said...
    Sounds delish! Thanks.
    Was this review helpful? Yes Flag
  • pleclare 12 years ago
    This sounds wonderful. Thank you!
    Was this review helpful? Yes Flag

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