Ginger Chicken

Name: Ginger Chicken
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 bunch of fiery scallions, finely chopped; chopped cilantro leaves, to garnish; 1 whole free-range chicken, chopped into bite-size pieces on the bone (or, if you are a gastronomic wimp, 4 boneless chicken breasts, cut into bite-size pieces); vegetable oil, for frying; 3 or 4 garlic cloves, peeled and very finely chopped; 2 inch/5 cm piece of fresh gingerroot, peeled and grated; 1 teaspoon cumin powder; 2 teaspoons garam masala powder; juice of 2 lemons or limes; about 1 cup of chicken stock; lemon wedges, to serve; salt and freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Although it seems fiddly to eat, chicken left on the bone is the most tasty. Ginger complements chicken (and duck) very well and, despite its simplicity, this is a warming dish, the heat coming from the raw scallion instead of chile.

Ingredients

1 whole free-range chicken, chopped into bite-size pieces on the bone (or, if you are a gastronomic wimp, 4 boneless chicken breasts, cut into bite-size pieces)
vegetable oil, for frying

Asia
Main course
Gluten-free
Spicy

Method

Heat some vegetable oil in a skillet and stir-fry the chicken pieces until they are golden, then season with salt and pepper.

Stir in the garlic, ginger, cumin, and garam masala and stir-fry until the pieces are well coated.

Add the lemon juice and chicken stock and simmer gently until the chicken is tender.

At the last minute, add the chopped scallions—they are raw rath