My Mum went to the local farmers market and bought me this beautiful piece of fresh ginger. It not only looked good but it was so tender. I can get fresh ginger at the supermarket and fruit and veg shops but it never looks this fresh and often is a bit woody in texture. So I keen to make something lovely with it. I was browsing recipes for a chicken stir-fry recipe that had ginger as the focus ingredient when I came across this recipe for a ginger chicken curry.
The recipe says it only takes 50 minutes but this doesn’t include the marinating time. I put my chicken in the marinade the night before. So something to remember if you do make this.
The calories were on the higher end of what I normally like for the main component of my dinner – about 365 but still pretty good for a curry.
- 160 g chicken breast
- 1 tsp grated ginger
- 1 tsp minced garlic
- 1/4 tsp chilli powder (my chilli powder didn't say what its temperature was
- 1 tsp fresh coriander, chopped
- juice of half a lime
- 1/2 tbs of olive oil
- 1/2 a medium onion
- 1/4 tsp of ground tumeric
- 100 ml of light coconut milk
- 1/2 a fresh red chilli, deseeded and sliced
- 1/2 a chicken cube (each cube makes a cup of stock)
- 2 tbs chicken stock
- I grated rather than chopped the ginger. I just find this much easier to do.
- I used chicken breast and reduced the cooking time to 15 minutes. It probably should have been even less.
- I didn't use a food processer to chop my onion. Rather I used my lovely handchopper. So much quicker to use and clean.
- I added 2 tablespoons of stock at the end as the sauce was looking a bit thick and miserly. I love lots of sauce with my rice.
I think I did something wrong with this recipe and so it was a bit disappointing. It didn’t have the amount of sauce that I expected based on the picture that was with the recipe. As I mentioned above, I wasn’t sure if I should have made the stock cube into stock. I have made a couple of other recipes from the BBC GoodFood website including one of my all time favourite meals – their real easy mushroom risotto. See here for my attempt of that recipe:
I also managed to slightly burn my onions when they were cooking. I thought I had the stove low enough but obviously not for the 8 minutes of cooking time. I would have the stove on medium-low rather than medium. I am not sure I would make this one again.