Coconut & Ginger Chicken
- 35m Prep Time
- 10m Cook Time
- 45m Ready In
A South Indian-inspired stir-fry with coconut and ginger, featuring a light sauce that coats the chicken. Perfect served with dal and rice.
Ingredients
- boneless, skinless chicken breasts cut into 2cm/¾in cubes
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp sea salt
- 2 tbsp vegetable oil
- dried curry leaves
- 1 red onion finely chopped
- root ginger peeled and finely chopped
- 1 tbsp white wine vinegar
- coconut milk
- steamed rice or dal
Nutrition (per serving, estimated)
Estimated based off 5 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.9 mg
- Iron: 1.05 mg
- Magnesium: 22.4 mg
- Phosphorus: 60.7 mg
- Potassium: 159 mg
- Zinc: 0.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp sea salt
- 2 tbsp vegetable oil
- dried curry leaves
- 1 tbsp white wine vinegar
- coconut milk
- steamed rice or dal
Prepare
- boneless, skinless chicken breasts, cut into 2cm/¾in cubes
- 1 red onion, finely chopped
- root ginger, peeled and finely chopped
Let's Cook
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Step 1.
In a large bowl, combine the chicken cubes with garam masala, chilli powder, and salt. Mix well until all chicken pieces are evenly coated. Cover the bowl and set aside to marinate for 30 minutes at room temperature, or refrigerate overnight if time allows.
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Step 2.
Heat a wok over medium heat and add the vegetable oil. Once the oil is hot, add the dried curry leaves, finely chopped red onion, and finely chopped ginger. Stir-fry for 3–4 minutes until the onion is just turning golden brown.
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Step 3.
Turn the heat up to high. Add the marinated chicken to the wok and stir-fry for 3–4 minutes, until the chicken is starting to turn golden brown on the outside.
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Step 4.
Pour in the white wine vinegar and coconut milk. Cook for 1–2 minutes, stirring occasionally, until the sauce has reduced to a thin layer coating the chicken and the chicken is cooked through and tender.
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Step 5.
Rub extra dried curry leaves between your hands to break them up, then scatter over the chicken. Mix well and serve immediately with steamed rice or dal.