Coconut and Ginger Chicken Stir-Fry


Preparation info

  • Serves


    • Difficulty


Appears in

Mighty Spice Cookbook

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About

This is a South Indian take on a stir-fry with just a tiny bit of sauce to coat the chicken. It’s perfect with dal and rice – they’re best mates. I like this dish very hot, and usually with double the amount of chilli powder. Make it with the normal amount to begin with and see what you think – you can always add more at the end, but taking it out would be a real task.


  • 500 g/1 lb 2 oz 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
  • a large pinch dried curry leaves, plus extra to serve
  • 1 red onion, finely chopped
  • 2.5 cm/1 in piece root ginger, peeled and finely chopped
  • 1 tbsp white wine vinegar
  • 200 ml/7 fl oz/scant 1 cup coconut milk
  • steamed rice or dal, to serve


  1. Put the chicken, garam masala, chilli powder and salt in a large bowl and mix until all of the chicken is well coated. Cover and set aside for 30 minutes, or overnight in the refrigerator if time allows.
  2. Heat a wok over a medium heat and add the oil. When the oil is hot, add the curry leaves, onion and ginger to the wok and stir-fry for 3-4 minutes until the onion is just turning golden. Turn the heat up to high, add the chicken and stir-fry for another 3-4 minutes, or until the chicken is starting to turn golden brown.
  3. Pour in the white wine vinegar and coconut milk and cook for 1-2 minutes, or until the sauce has reduced to coat the chicken in a thin layer and the chicken is cooked through and tender.
  4. Finally, rub extra dried curry leaves between your hands so that they break up and scatter over the chicken. Mix well and serve immediately with rice or dal.