Description
Spring Lemon Chicken Curry is a vibrant and refreshing dish that perfectly captures the essence of spring. Tender boneless chicken thighs are simmered in a creamy coconut milk sauce infused with zesty lemon juice and aromatic spices. This easy-to-make curry balances tartness and sweetness, making it ideal for family dinners or casual gatherings. In just under 30 minutes, you can whip up this flavorful meal that not only satisfies your taste buds but also brightens your dining experience. Serve it over fluffy basmati rice or with warm naan for a complete meal that’s sure to impress your guests.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 2 fresh lemons (zest and juice)
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- Salt and pepper to taste
- Cooking oil
Instructions
- Gather all ingredients: chop onions, mince garlic, zest lemons, and cut chicken into bite-sized pieces.
- Heat oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes), then add minced garlic until fragrant.
- Add chicken to the skillet; season with salt and pepper. Cook until browned on all sides (6-8 minutes).
- Stir in curry powder and lemon zest; cook for an additional minute.
- Pour in coconut milk and simmer on low heat for about 10 minutes until the chicken is cooked through (internal temperature should reach 165°F).
- Just before serving, stir in fresh lemon juice to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg