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Nutrition Facts
Serving Size 1 (249g) Recipe makes 6 servings
Calories 310
Calories from Fat 143		(46%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.1g
Cholesterol 87mg		29%
Sodium 117mg		4%
Potassium 636mg		18%
Total Carbohydrate 4.5g		1%
	Dietary Fiber 1.5g	5%
	Sugars 0.9g
Protein 36.3g		72%
detailed view... how is this calculated?

Coriander Lemon Chicken

Recipe #57908 | 1 hour | 30 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Apr 3, 2003

A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.

SERVES 6 (change servings and units)

Ingredients

2 lbs skinless chicken breasts or skinless chicken thighs, cut in large chunks
6 tablespoons vegetable oil
5 cloves finely chopped garlic
1 tablespoon fresh grated ginger, mixed with
4 tablespoons water
7 ounces fresh coriander leaves, washed and very finely chopped
1 finely chopped and deseeded green chili pepper
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
salt
5 fluid ounces water
2 tablespoons lemon juice

Directions

1
Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
2
Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
3
Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
4
Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
5
When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.

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Featured Reviews for This Recipe

From: Karen Elizabeth

On Jul 3, 2009

Very good, though I would have liked a bit more sauce, however, that is personal taste. Very good flavours that complement each other and do not overwhelm the palate. Even DD2, not a curry lover, enjoyed this. I added a roughly chopped onion, and a diced green pepper, adding them at Step 2. Thank you, this was much enjoyed.

0 people found this review helpful

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From: IAteMyGluestick

On Mar 16, 2009

This was an awesome recipe. SUPER spicy, but we loved it. Added some broccoli on top and it was fantastic.

0 people found this review helpful

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From: Roosie

On Nov 30, 2004

Mmmmmm!!! I came across this looking for something that I could make with what I have on-hand (we're going grocery shopping tomorrow, but as of tonight the fridge is bare!) OMG, I'm so glad I tried it! Delicious citrusy flavor from the coriander (dried and fresh) and the lemon. Not too spicey but wonderfully intensely flavored. I didn't make this- BF did and I just ate it. He said he followed the recipe- he did add about a cup of yellow onion (a very nice touch that I highly recommend!) and I'm pretty sure he used less cilantro (fresh coriander) than called for. Anyhow, it turned out wonderfully, and the flavors in this are just so terrific- sunny and pungent. Intense, but not overpowering. Mmm!!!! I'll say it again...Mmmmmm!!!! Loved this. Will insist upon making it again and again! Thanks for another great dish, Annelies! (And a great dinner) We served with Cooling Squash #75246 and rice.

7 people found this review helpful

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From: Apios

On Apr 24, 2005

I had my doubts, but the flavor really picked up towards the end of cooking. DH and I loved the blend of flavors. A delight for the tongue. I would not hesitate to serve this to guests.

3 people found this review helpful

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