Description
Spring Lemon Chicken Curry is a vibrant and refreshing dish that captures the essence of spring in every bite. Tender chicken is marinated in zesty lemon juice and aromatic spices, resulting in a light yet satisfying meal. The addition of creamy coconut milk enhances the flavors, making it perfect for warm days or any occasion. This delightful recipe can be prepared in under an hour, offering a burst of sunshine on your plate that is ideal for family dinners or gatherings with friends. Serve it over jasmine rice or with warm naan to create a complete meal that will leave everyone asking for seconds.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 large lemons (juice and zest)
- 1 can (13.5 oz) coconut milk
- 1 thumb-sized piece fresh ginger (grated)
- 2 tbsp curry powder
- 6 garlic cloves (minced)
Instructions
- Prepare the marinade: In a bowl, mix lemon juice, grated ginger, minced garlic, curry powder, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.
- Sauté aromatics: Heat oil in a skillet over medium heat. Add minced garlic until fragrant.
- Cook the chicken: Add marinated chicken and cook for about five minutes on each side until golden brown.
- Add coconut milk: Pour in coconut milk and lemon zest; simmer for another ten minutes until fully cooked.
- Adjust seasoning: Taste and add more salt or lemon juice as desired.
- Serve hot: Plate over rice or quinoa, garnished with fresh herbs if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg