Garlic and Ginger Curry

  • 10MINS
  • 28MINS
  • Serves 4
  • 320KCAL

You’re going to fall in love with this speedy curry! It builds so much flavour in so little time, and it’s one of our favourites to batch cook because it keeps really well. Spicy, sweet and fragrant, serve it with a good dollop of fat-free Greek yoghurt and fluffy rice for the perfect fakeaway night.

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Garlic and Ginger Curry

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Swap This

You could swap the chicken for lean diced pork or a veggie alternative.

We'd call this a medium-spiced curry. If you prefer something milder, leave out the chilli.

Full of flavour
Instead of mincing the ginger I chopped into fine batons. I added a tin of chickpeas (including the water) as didn’t have enough chicken. A handful of spinach to give extra veg.
Freezes and reheats really well, the flavours really intensify with freezing 🥵😂
Absolutely divine
I doubled the quantity for batch cooking. I also added extra onions.
A little spicy but a lovely curry
Used pasatta instead of chopped tomatoes too make a smoother sauce. Used 1tsp of ground fenugreek instead of seeds and 1tsp of ground ginger. Put the fenugreek in at same time as the other spices instead of frying at the start
Full of flavour & did not disappoint!!
For a smoother sauce we swapped chopped tomatoes for passata
Wow. Love this curry 👌
I did mine in the Ninja Foodi. Sautéed all the ingredients as per the recipe, then pressure cooked for 10 minutes. It was still a bit too runny for my liking, so sautéed again to reduce it
Garlic and ginger curry
Would add some heat next time
Cooked this twice now, so tasty 😋
The second time I cooked it in the slow cooker on low for 6 hours and added spinach, incredibly easy and soooo good
I'll never order a takeaway curry again!
The only thing I added that was different to the recipe was fresh spinach, it was out of this world
Authentic as it gets!
Fenugreek seeds can be found online and in most Asian supermarkets
Looks and tastes amazing, spiciness is just right.
Used chicken breasts and cut into slightly larger chunks so the flavour of the chicken comes through as well as the perfect spiciness.
Authentic tasting curry
This was a really nice tasting curry. Next time I make it I will be adding a dice green pepper and halved button mushrooms to bulk it out more.
I cooked it in the slow cooker on high for around 5hrs putting the mango chutney in during the last hour and it came out lovely.
Lovely texture really tasty
Tried this in the slow cooker and wasn't sure but wow it was amazing I would advise to use less liquid as it does come out quite runny but tastes amazing and really filling loving the fact can share with everyone
You can use fenugreek leaves instead of seeds, just add with the spices.
Absolutely delicious 😋
Added extra vegetables, red pepper, mushrooms and spinach. Followed the method until all ingredients were added, then finished it off in the slow cooker whilst I was at work. 😊
Quick easy and delicious
I couldn't find fenugreek seeds, so used half the amount of fenugreek powder. I added some left over spinach when adding the mango chutney.
Easy recipe to follow, straight forward, no fuss
I used chicken breast instead of thighs, love how you can spice it up or not to your liking
This is so tasty.
Added a few leftover mushrooms. Served with Basmati Rice and a side dish of Chana Masala.
Very easy and tasted delicious.
Had no fenugreek seeds so substituted for Dijon mustard. Was gorgeous.
Amazing curry, real depth of flavour. Tastes like a takeaway
I cooked the sauce of this curry, then added the last of my turkey along with some precooked new potatoes before simmering and serving. Absolutely delicious with a real depth of flavour!
Tasty, Tasty, Tasty
Followed this to the letter and the results were amazing! So happy I found fenugreek seeds in the Sainsburys World isle.
This curry is amazing so rich with depth of flavour .
Served with PON Chana Masala and rice for a fabulous home curry night, beats any takeaway hands down !
Easy but yet amazingly delicious
I added mushrooms and spinach left over from last night's Dijon Chicken and dumplings
Aromatic smells as you stirred through, fragrant infusion
Preparation as always is key, ingredients prepped spices lined up. I love cooking, this was a delicious curry to put together, the aromatic aroma coming from the pan as I cooked this was lovely, fragrant and tasty my husband said “this is lovely”

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‘The best curry recipe I've ever cooked and I have cooked hundreds over the years!’


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See what others have to say

NickTuesday 29th August 2023

Hi. My recipe doesn’t seem to say when to add the chicken back to the wok. I’ve added it once I’ve put the tomato purée, chopped tomatoes and stock, but was wondering if I should have added it earlier?


    SharonTuesday 24th October 2023

    Hi Nick, thanks for pointing out this printing error. You did the right thing by adding the browned chicken back in after the tomato puree, chopped tomatoes and stock, and then simmering for 15 – 20 minutes until the chicken is cooked and no pinkness remains. We hope you enjoyed this very popular recipe!


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