Lemon coriander chicken curry is one of the very first curries I ever learned to cook. I cook dozens of curries now but this one is special to me.

It’s different. Not a run of the mill curry. The sauce is on the runny side. No onion at all. Not what you’d expect. But so good.

Lemon coriander chicken curry is Indian comfort food

It’s homestyle Indian cooking. Like somebody’s mom used to make. It makes me smile every time I make it.

This recipe is a spin on Madhur Jaffrey’s lemon coriander chicken curry. More green chili and a heavier hand on the spices are the big differences.

I’ve also added a bit of cinnamon stick – adds a nice haunting background flavour. This recipe definitely works better with dark meat. And it’s best with chicken on the bone.

This is an easy and absolutely delicious Indian chicken loaded with lemon and cilantro flavours! - 1

The spices are straight forward. Coriander and cumin powder, turmeric and chili powder. I use Kashmiri mild chili powder. It’s well worth seeking out if you cook a lot of Indian.

You can substitute cayenne but be sure to use half as much. Cayenne is a lot hotter than Kashmiri mild.

Lemon coriander chicken curry is a bright tasting Indian curry that's big on flavour. - 2 Lemon coriander chicken curry is a bright tasting Indian curry that's big on flavour. - 3 Lemon coriander chicken curry is a bright tasting Indian curry that's big on flavour. - 4

lemon coriander chicken curry

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.
  • Make sure your heat is set to medium. Add the cinnamon stick. Let it cook about 20 seconds (you want to see little bubbles forming around it).
  • Next, stir in 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

Nutrition

Potato galettes make a nice alternative to the usual starches. They’re not as rich as the more often seen potato gratin. They’re not as fussy either. Easy to make, they’re always a hit. I like to serve them with poultry or roasted meat.

A mandolin makes short work of slicing the potatoes. Be careful though. They make short work of fingertips as well. A good knife and some patience works as well. Try to pick potatoes roughly the diameter of your muffin tin. Makes things much neater. I like yukon gold potatoes for this dish.

Potato galettes are a great addition to your side dish repertoire. - 5

Try to rotate your muffin tins while cooking. Ovens have hotspots.

Potato galettes are a great addition to your side dish repertoire. - 6

muffin tin potato galettes

Ingredients

  • 4-5 yukon gold potatoes
  • 1 1/2 cups shallots or onions thinly sliced
  • 1 tsp fresh thyme leaves chopped
  • 6 Tbsp chicken stock
  • 8 Tbsp butter
  • salt
  • pepper

Instructions

  • Pre-heat your oven to 375F.
  • Heat a pan over medium low heat. Add the butter and onions or shallots and cook until they start to caramelize.
  • Add thyme leaves, season with salt and pepper and cook one minute more.
  • Peel and slice potatoes, 1/8 inch thick. Try to pick potatoes that are the same diameter as your muffin tins.
  • Coat the muffin tins with non-stick spray.
  • Layer each tin with two layers of potatoes. Season with salt and pepper.
  • Add another layer of potatoes, then spoon 1/6 of the onion mixture in each muffin tin.
  • Continue adding potatoes and seasoning until you reach are even with the top of the muffin tins.
  • Add one Tbsp chicken stock or water to each tin.
  • Top each galette with 1 Tbsp butter. Bake, loosely covered with foil for 20 minutes.
  • Remove foil and bake an additional 30 minutes or until potatoes are tender.
  • To serve, run something thin and flat down the side of the tin and push the potato stack up, stabilizing it with your other hand (put your hand on the top of the galette). This is a little tricky so take your time.