Ingredients of Ginger Chicken

1 - 1kg pack boneless skinless chicken thighs
2 - One thumb-size piece of fresh ginger ( peeled and very finely chopped  )
3 - 4 Garlic cloves ( finely chopped )
4 - One teaspoon mild Chilli powder
5 - 15g pack fresh Coriander ( chopped )
6 - juice of 1 Lime
7 - Two tablespoon Sunflower Oil
8 - Two medium Onions
9 - One teaspoon ground Turmeric
10 - 400ml can reduced-fat coconut Milk
11 - One fresh red chilli ( deseeded and sliced )
12 - One Chicken stock cube

How to Prepare :

Slice each chicken thigh into 2 or 3 large chunks then put in a bowl with the Ginger Garlic chilli powder half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavor, do this in the morning or, better still, the night before.
Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk add the chilli and stock, then cover and simmer for almost 20 minutes until the chicken is tender. Stir in the remaining Coriander then serve Ginger Chicken with pilau rice or a bowl of Mango chutne.