Lemon coriander chicken curry is a bright tasting Indian curry that's big on flavour.
Print Recipe
5 from 3 votes

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main
Cuisine: Indian
Servings: 6
Calories: 380kcal
Author: glebe kitchen

Ingredients

  • 3 lbs chicken on the bone, skinned
  • 6 Tbsp vegetable oil
  • 3 Tbsp garlic ginger paste - recipe link below
  • 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
  • 1/2 tsp kashmiri chili powder or 1/4 tsp cayenne
  • 2 piece of cinnamon bark
  • 2 cups chopped cilantro leaves and stems no roots
  • 3 Tbsp fresh lemon juice
  • 3/4 cup chicken stock or water

Instructions

  • 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.
  • Over medium heat, cook 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.

Notes

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

Serving: 6servings | Calories: 380kcal | Carbohydrates: 5g | Protein: 21g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 582mg | Potassium: 298mg | Fiber: 2g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 9.9mg | Calcium: 39mg | Iron: 2mg