Lemon Coriander Chicken Curry
Lemon coriander chicken curry is a bright tasting curry. Best of all, you probably have all the spices you need already. A trip to a regular grocery store and you'll be able to get anything else. Take the time to prep all your ingredients while the chicken browns. You need to be able to move quickly at the start of this recipe.
Lemon Coriander Chicken Curry
Rated 5.0 stars by 1 users
Category
Chicken Curry
Cuisine
Indian
Servings
6
Prep Time
20 minutes
Cook Time
20 minutes
Calories
380
Lemon coriander chicken curry is a bright tasting curry. Best of all, you probably have all the spices you need already. A trip to a regular grocery store and you'll be able to get anything else. Take the time to prep all your ingredients while the chicken browns. You need to be able to move quickly at the start of this recipe.
Organic Way
Ingredients
-
3 lbs chicken on the bone, skinned
-
6 Tbsp vegetable oil
-
3 Tbsp garlic ginger paste
-
4 green finger hot chilies seeded and diced (or 2 jalapeños, seeded and diced)
-
1 Tbsp coriander powder
-
2 tsp cumin powder
-
1 tsp turmeric
-
1 tsp salt
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1/2 tsp kashmiri chili powder or 1/4 tsp cayenne
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2 piece of cinnamon bark
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2 cups chopped cilantro leaves and stems no roots
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3 Tbsp fresh lemon juice
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3/4 cup chicken stock or water
Directions
Heat the oil in a pot large enough to hold all the chicken. Dry the chicken with paper towel. Working in batches, brown all the chicken over moderately high heat. Don't over crowd the pan and let the chicken cook long enough to release naturally. This helps avoid sticking problems.
Remove the chicken and drain off all but 3 Tbsp of oil.
Make sure your heat is set to medium. Add the cinnamon stick. Let it cook about 20 seconds (you want to see little bubbles forming around it).
Next, stir in the garlic ginger paste until it stops sizzling, about 30 seconds.
Now add the green chilies and cook another 30 seconds.
Add the spices (coriander powder, cumin powder, turmeric, chili powder and salt) and cook 15-20 seconds.
Mix in the chopped cilantro. Cook, stirring constantly for another 30-45 seconds.
Add the lemon juice and the chicken stock or water.
Return the chicken and accumulated juices, cover, and simmer until the chicken is cooked through - about 15 minutes.
Recipe Note
Remove the ribs and seeds from the chili. You are going for lots of green chili flavour but not all the heat.
Measure out your dry spices before you start cooking so you can add them all at once. Prep all the ingredients while the chicken browns. The French call this mise en place and it's a great habit to get into when you have to move quickly.
You can buy it but it's easy to make garlic ginger paste. It's way better homemade. Way better!
Nutrition
Nutrition
- per serving
- Calories
- 380
- Carbs
- 5 grams
- Protein
- 21 grams
- Fat
- 30 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 81 milligrams
- Sodium
- 582 milligrams
- Potassium
- 298 milligrams
- Fiber
- 2 grams
- Sugar
- 1 grams
- 9.9
- milligrams
- 39
- milligrams
- Iron
- 2 milligrams