Ginger Curry Chicken Recipe

Name: Ginger Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken pieces, boneless skinless chicken breasts and/or thighs; 3 tablespoons fresh lemon juice; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/8 teaspoon freshly ground pepper; 3 tablespoons oil; 1 tablespoon butter; 1 large onion, chopped; 3 tablespoons curry powder; 1/2 cup water; 1/2 cup heavy cream; 1 teaspoon chicken stock; 2 tablespoons candied ginger; lime wedge (optional)

Servings: persons

2 lbs chicken pieces, boneless skinless chicken breasts and/or thighs
3 tablespoons fresh lemon juice
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons oil
1 tablespoon butter
1 large onion, chopped
3 tablespoons curry powder
1/2 cup water
1/2 cup heavy cream
1 teaspoon chicken stock
2 tablespoons candied ginger
lime wedge (optional)

1
Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
2
Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
3
In a heavy skillet with a tight lid, heat oil and butter.
4
Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
5
Remove from skillet and set aside.
6
Add onion and cook until golden.
7
Add curry powder and cook for 2 minutes.
8
Add curry powder and cook for 2 minutes.
9
Gradually beat in water and cream, cook until thickened.
10
Add chicken stock base and ginger, stir, and return chicken to skillet.
11
Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
12
Transfer to heated platter and surround with lime wedges.
13
Serve with rice.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs chicken pieces, boneless skinless chicken breasts and/or thighs, 3 tablespoons fresh lemon juice, 3 tablespoons all-purpose flour, 1 teaspoon salt, and more.

Yes, Ginger Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions