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Yoghurty Ginger Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I invented this recipe when once stuck for something to cook. It was a case of last minute and so i just started throwing ingredients together, as you do, and, this was the wonderful end result. This tasty, yogurty dish with a strong flavour of ginger makes you almost want to lick the plate......go on, i dare you!

I invented this recipe when once stuck for something to cook. It was a case of last minute and so i just started throwing ingredients together, as you do, and, this was the wonderful end result. This tasty, yogurty dish with a strong flavour of ginger makes you almost want to lick the plate......go on, i dare you!

Ingredients

Serves: -

Metric Cups
  • 8 chicken thighs (or 4 chicken legs)
  • 1 onion (large, chopped)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh root ginger (grated)
  • 1½ tablespoons bouillon powder (vegan)
  • 5 tablespoons natural yoghurt
  • 150 millilitres water
  • 2 tablespoons fresh coriander (or parsley)
  • 8 chicken thighs (or 4 chicken legs)
  • 1 onion (large, chopped)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh gingerroot (grated)
  • 1½ tablespoons bouillon powder (vegan)
  • 5 tablespoons natural yoghurt
  • 5 fluid ounce water
  • 2 tablespoons cilantro (or parsley)

Method

Yoghurty Ginger Chicken is a community recipe submitted by STEVEN_S_SCHRODER and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Begin by washing your chicken and then heating up a table spoon of olive oil in a large pan that will hold all the chicken. Making sure the oil is hot, add your chicken and fry to give it a lovely golden brown color, but mind not to burn it.
  • Remove your chicken once it's golden brown to a dish and keep warm.
  • Next, in the same pan, fry your onion in the remaining olive oil for a good 5 mins to soften and brown them, adding your stock powder and fry for a further 2 mins.
  • Add your ginger and yogurt and continue to cook over a medium heat until it is all combined. Mix in your water, give it a good stir and then add your chicken and cook for 45 mins or until the chicken is thoroughly cooked, turning occasionally.
  • Nearing the end, add your fresh herbs, whichever you choose. This is perfect served with plain boiled rice or steamed vegetables such as broccoli and asparagus.
  • Enjoy!
  • Begin by washing your chicken and then heating up a table spoon of olive oil in a large pan that will hold all the chicken. Making sure the oil is hot, add your chicken and fry to give it a lovely golden brown color, but mind not to burn it.
  • Remove your chicken once it's golden brown to a dish and keep warm.
  • Next, in the same pan, fry your onion in the remaining olive oil for a good 5 mins to soften and brown them, adding your stock powder and fry for a further 2 mins.
  • Add your ginger and yogurt and continue to cook over a medium heat until it is all combined. Mix in your water, give it a good stir and then add your chicken and cook for 45 mins or until the chicken is thoroughly cooked, turning occasionally.
  • Nearing the end, add your fresh herbs, whichever you choose. This is perfect served with plain boiled rice or steamed vegetables such as broccoli and asparagus.
  • Enjoy!
  • Tell us what you think