Lemon Chili Coconut Chicken Curry
Tender chicken simmered in a creamy coconut sauce, brightened with lemon and Indian spices, with a gentle chili heat.
Cuisine: Indian-inspired
Cooking time: 30 minutes
Serves: 4
Ingredients
- 600 grams boneless skinless chicken thighs
- 400 ml coconut milk (full-fat)
- 1 medium onion
- 2 teaspoons fresh ginger
- 3 cloves garlic
- 1 medium fresh green chili
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1.5 tablespoons vegetable oil
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 200 grams basmati rice (for serving)
Instructions
- 1. Cut chicken thighs into bite-sized pieces. Finely chop onion, ginger, garlic, and green chili.
- 2. Heat oil in a large skillet over medium heat. Add onion and sauté until soft and golden, about 5 minutes.
- 3. Add ginger, garlic, and green chili. Sauté 2 minutes until fragrant.
- 4. Stir in turmeric, coriander, cumin, and garam masala. Cook 1 minute, stirring constantly.
- 5. Add chicken and salt. Cook, stirring, until chicken is lightly browned on all sides, about 5 minutes.
- 6. Pour in coconut milk. Add lemon zest and juice. Stir well. Simmer uncovered for 10 minutes, until chicken is cooked through and sauce thickens.
- 7. Taste and adjust salt or lemon if needed. Garnish with chopped cilantro. Serve hot with cooked basmati rice.
Browse more: Gluten Free · Indian Recipes
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