Ingredients for Coriander Lemon Chicken
- Skinless Chicken Breasts
- Vegetable Oil
- 2 cloves garlic, minced
- Ginger
- 1 cup water
- Fresh Coriander Leaves
- Green Chili Pepper
- Cayenne Pepper
- Ground Cumin
- Ground Coriander
- Ground Turmeric
- 1 teaspoon salt (or to taste)
- Juice of 1 large lemon
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How to Make Coriander Lemon Chicken
- Heat 2 tablespoons of oil in a large pan or Dutch oven over medium-high heat. Brown 1.5 lbs of chicken pieces (thighs and drumsticks recommended) in batches, ensuring not to overcrowd the pan. Remove chicken with a slotted spoon and set aside.
- Add 2 cloves of minced garlic to the pan. Cook until fragrant and lightly browned (about 30 seconds). Reduce heat to medium. Add a paste of 1 inch ginger and 1 tablespoon of water. Fry for 1 minute. Stir in 1 tablespoon coriander powder, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon cumin powder, 1 teaspoon turmeric powder, and 1 teaspoon salt. Cook for another minute, stirring constantly.
- Return the chicken to the pan along with any accumulated juices. Add 1 cup of water and the juice of 1 large lemon.
- Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through. Adjust cooking time depending on the type and size of chicken pieces used.
- If the sauce is too thin, remove the lid and simmer over medium heat for a few minutes, or until the sauce has reduced to your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
13g
Carbs
1g