Hot and sour ginger chicken casserole

Give your casserole some extra kick.

  • 1 hr 40 mins cooking
  • Serves 8
  • Print
Give the classic chicken casserole some extra kick with this hot and sour ginger version. You'll love the rich and fragrant flavours in this one.
Looking for more chicken casserole recipes?


Hot and sour ginger chicken casserole
  • 16 chicken thigh cutlets (3.2kg), excess fat trimmed
  • ½ bunch fresh coriander (cilantro), roots and stalks chopped, leaves reserved
  • 1 tablespoon finely grated lime rind
  • 1 tablespoon peanut oil
  • 3 small red onions (300g), cut into thick wedges
  • 600 grams kipfler (fingerling) potatoes, halve lengthways
  • 2 cups (500ml) chicken stock
  • 1 tablespoon lime juice
  • ½ cup (75g) roasted salted cashews
  • lime wedges, to serve
Hot & sour paste
  • 2 tablespoons tamarind puree
  • 1 tablespoon coarsely chopped fresh ginger
  • 5 cloves garlic, chopped coarsely
  • 5 fresh long red chillies, chopped coarsely
  • 2 tablespoons brown sugar


  • 1
    Preheat oven to 160°C.
  • 2
    Make hot and sour paste. Process ingredients in a small food processor until combined to form a smooth paste.
  • 3
    Place chicken in a large bowl; add hot and sour paste, 2 tablespoons of the coriander stalks and roots, and the lime rind. Mix to coat; stand for 15 minutes.
  • 4
    Heat half the oil in a 6.75 litre (27-cup) cast iron or other flameproof casserole dish (see tip) over high heat. Cook half the chicken, skin-side down first, for 5 minutes or until well browned all over. Transfer to a large heatproof bowl. Repeat with remaining oil and chicken; scraping base of dish to remove any caught pieces.
  • 5
    Wipe dish clean with paper towel. Reduce heat to low; add onion, potato, stock and any remaining marinade. Return chicken to dish; season. Cover chicken mixture with a large round of baking paper; cover dish with a tight-fitting lid. Transfer to oven; cook for 1 hour or until chicken and potatoes are cooked through. Stir in lime juice.
  • 6
    Serve half the chicken casserole topped with cashews and remaining coriander leaves; accompany with lime wedges (see > serve it). Transfer remaining chicken casserole to an airtight container; cool, then store (see > store it).


We used a 28cm (11¼in) round cast iron casserole dish.

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