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Indo-Chinese Ginger Chicken
Indo-Chinese Ginger Chicken is a traditional Fusion Indo-Chinese recipe for a gingered curry of chicken that's stir-fried like a Balti rather than being stewed like a more traditional curry. The full recipe is presented here and I hope you enjoy this classic Indian version of: Indo-Chinese Ginger Chicken.
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurryChicken RecipesFusion RecipesIndian Recipes
A delicious ginger-flavoured Indo-Chinese fusion style chicken curry that goes best with fried rice, noodles or Indian breads.
Ingredients:
To Marinade the Chicken:
500g (1 lb) boneless chicken, cut into cubes (I used thigh fillets)
1 tbsp minced ginger (ginger paste)
1 tbsp minced garlic (garlic paste)
Juice from ½ lemon
Salt to taste
For the Ginger Chicken:
1 tbsp oil
1 large onion, chopped
1 green chilli, chopped
2cm (1 in) piece of fresh ginger, cut into thin strips
1 tbsp white vinegar
2 tbsp soy sauce
1 tbsp green chilli sauce (optional)
50g (½ cup) spring onions, chopped
Salt and freshly-ground black pepper to taste
Spring onions or coriander (cilantro) leaves, to garnish
Method:
To Marinate The Chicken: Place chicken in a bowl then add the minced ginger, minced garlic and lemon juice. Season with salt. Mix well then cover and refrigerate for 10 minutes.
For the Ginger Chicken: Heat the oil in a large frying pan over medium-high heat. Add onions, green chillies and ginger. Fry for 2-3 minutes or until onions begin to colour. Add the chicken and cook, stirring, for 5 minutes or until browned. Now stir in the vinegar, soy sauce and green chilli sauce. Fry for another 2-3 minutes.
Add the spring onions, cover and cook for another 2-3 minutes or until chicken is cooked through. Season with black pepper and turn into a serving dish. Garnish with more spring onions or coriander (cilantro) leaves.
Serve hot with rice, noodles, roti or Indian breads.
