Lemon Chicken Curry
The combination of Limoneira® lemon and a fragrant bouquet of spices makes this a memorable dish that will fill your home with its aroma. It’s based on an Indian dish that is comfort food to many. One delicious bite and you’ll be convinced.
Ingredients
- 8 chicken thighs
Marinade
- 2 teaspoons chilli powder
- 1 teaspoon turmeric
- 1 teaspoon coriander seeds crushed
- 1/2 teaspoon black pepper crushed
- 1 teaspoon garam masala
- 1/2 Limoneira® lemon juice only
Curry
- 6 tablespoons vegetable oil
- 2 pieces of cinnamon bark
- 3 cloves garlic minced
- 1/2- inch fresh ginger minced
- 4 green finger hot chilies seeded and diced
- 2 teaspoons cumin powder
- 1 teaspoon salt
- 1/4 tsp Cayenne pepper
- 2 cups chopped cilantro leaves and stems
- 1 Limoneira® lemon zest & juice
- 3/4 cup chicken stock
Instructions
Marinade
- Add the ingredients for the marinade to a medium sized bowl, except the lemon juice. Toss to mix.
- Add the chicken thighs and toss to coat. Sprinkle with lemon juice, and coat as evenly as you can.
- Cover and set in the fridge for 10 to 15 minutes.
Curry
- Heat the oil in a large skillet, and brown the chicken thighs at a medium-high setting.
- Once browned, remove the chicken and set aside for now. Drain all but about 3 tablespoons of oil from the skillet, but leave any brown bits that you can at the bottom of the pan.
- Add the cinnamon bark to the hot oil and saute for about 30 seconds.
- Next comes the ginger and garlic, stirring and cooking for another 30 seconds.
- Add the chillies to the mix for another 30 seconds.
- Sprinkle in the cumin, salt, and Cayenne pepper, then the chopped cilantro. Continue to cook at a medium setting for about another minute.
- Add the lemon juice and zest and chicken stock to the skillet. Cook for another minute, until heated thoroughly.
- Return the chicken thighs, and any juices on the plate, to the pan, and simmer until the meat is thoroughly cooked, or about 20 minutes.
- Serve hot.
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