Indian Ginger Chicken | Video
Lots of fresh ginger, a few tablespoons of soy sauce and a dash of white vinegar turns a simple chicken curry into a stunning side dish.
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Servings
Ingredients
Marinate chicken:
- 500 g boneless chicken cut into cubes (I used thigh fillets)
- 1 tablespoon minced ginger ginger paste
- 1 tablespoon minced garlic garlic paste
- Juice from half of one lemon
- Salt to taste
Ginger chicken:
- 1 tablespoon oil
- 1 large onion chopped
- 1 green chili chopped
- 2 cm piece of fresh ginger cut into thin strips
- 1 tablespoon white vinegar
- 2 tablespoon soy sauce
- 1 tablespoon green chili sauce optional
- ½ cup chopped spring onions
- Salt and pepper to taste
- Spring onions or coriander cilantro leaves, to garnish
Instructions
Marinate chicken:
- Place chicken in a bowl. Add minced ginger, minced garlic and lemon juice. Season with salt. Mix well. Cover and refrigerate for 10 minutes.
Ginger chicken:
- Meanwhile, heat oil in a large frying pan over medium-high heat. Add onions, green chilies and ginger. Saute for 2-3 minutes or until onions are lightly browned. Add chicken. Cook, stirring, for 5 minutes or until browned. Add vinegar, soy sauce and green chili sauce (if using). Saute for another 2-3 minutes.
- Add spring onions. Cover and cook for another 2-3 minutes or until chicken is cooked through. Season with pepper and heat through. Garnish with more spring onions or coriander (cilantro) leaves.
- Serve with rice, noodles, roti or pasta.
Video
Nutrition
Serving: 1g | Calories: 667kcal | Carbohydrates: 49g | Protein: 94g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Cholesterol: 273mg | Sodium: 271mg | Fiber: 5g | Sugar: 23g