Chicken With Lemon Curry Sauce
Bright lemon curry chicken made in one pan. Quick marinate, simple ingredients, and great served over rice.
This recipe comes to us courtesy of the Spice of Life Cookbook by Treva Davis (no longer in print).
Submitted by: Treva from Dousman, WI, USA
Yield: Makes four servings
- Marinate chicken 30 minutes in a lemon, spices, onion, and garlic mixture for bright flavor.
- Simmer covered for about 35 minutes total, adding honey near the end for balance.
- Serve over rice to use the extra sauce; adjust spices, sweetness, or thickness to taste.
Spices
Featured in this Recipe
Preparation Instructions:
Combine all ingredients, except chicken and honey, in a medium skillet. Mix thoroughly.
Place chicken in the pan and turn several times to coat. Cover and marinate for 30 minutes.
Turn on heat and simmer for 25 minutes, turning chicken every 10 minutes. Add honey, stir and cook for 10 minutes more.
thespicehouse.com
More About This Recipe
This dish is excellent served with rice since there will be a little extra sauce to spoon over the chicken and to flavor the rice nicely.
If you enjoyed this recipe, check out more curry recipes here.
Frequently Asked Questions
Can I use chicken thighs or bone-in chicken instead of boneless breasts?
Yes. Use boneless thighs with the same method but check for doneness sooner or at the same time since thighs stay juicier. For bone-in pieces, increase simmering to about 35 to 45 minutes and always verify the thickest part reaches 165 F.
How long should I marinate the chicken?
The recipe calls for 30 minutes, which gives good flavor. You can marinate up to 2 hours in the fridge. Avoid very long acidic marinades over 4 to 6 hours because the lemon can begin to toughen the meat.
How do I thicken the sauce if it is too thin?
Simmer uncovered to reduce the liquid and concentrate flavor. For a quick fix, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the pan, then simmer 1 to 2 minutes until it thickens.
What can I use instead of apple juice and white wine?
Substitute apple juice with apple cider or diluted chicken broth plus a pinch of sugar. Replace white wine with chicken broth and 1 teaspoon of vinegar or lemon juice for acidity.
Can I make this ahead and reheat it?
Yes. Cool quickly, store in the fridge up to 3 to 4 days, and reheat gently on the stove covered until an internal temperature of 165 F. Add a splash of water or broth if the sauce tightens while cold.
Is this recipe gluten free and dairy free?
Yes. The recipe is dairy free and naturally gluten free, but check your curry powder and any packaged spices to confirm they are labeled gluten free.
How can I change the spice level or sweetness?
To reduce heat, cut back the curry powder and ground ginger. To boost heat, add a pinch of cayenne or chili flakes. Adjust sweetness by increasing or decreasing the honey added at the end.
Can I freeze this dish?
Yes. Cool completely and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stove until hot throughout, adding a little broth if needed to refresh the sauce.
Can I use chicken thighs or bone-in chicken instead of boneless breasts?
Yes. Use boneless thighs with the same method but check for doneness sooner or at the same time since thighs stay juicier. For bone-in pieces, increase simmering to about 35 to 45 minutes and always verify the thickest part reaches 165 F.
How long should I marinate the chicken?
The recipe calls for 30 minutes, which gives good flavor. You can marinate up to 2 hours in the fridge. Avoid very long acidic marinades over 4 to 6 hours because the lemon can begin to toughen the meat.
How do I thicken the sauce if it is too thin?
Simmer uncovered to reduce the liquid and concentrate flavor. For a quick fix, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the pan, then simmer 1 to 2 minutes until it thickens.
What can I use instead of apple juice and white wine?
Substitute apple juice with apple cider or diluted chicken broth plus a pinch of sugar. Replace white wine with chicken broth and 1 teaspoon of vinegar or lemon juice for acidity.
Can I make this ahead and reheat it?
Yes. Cool quickly, store in the fridge up to 3 to 4 days, and reheat gently on the stove covered until an internal temperature of 165 F. Add a splash of water or broth if the sauce tightens while cold.
Is this recipe gluten free and dairy free?
Yes. The recipe is dairy free and naturally gluten free, but check your curry powder and any packaged spices to confirm they are labeled gluten free.
How can I change the spice level or sweetness?
To reduce heat, cut back the curry powder and ground ginger. To boost heat, add a pinch of cayenne or chili flakes. Adjust sweetness by increasing or decreasing the honey added at the end.
Can I freeze this dish?
Yes. Cool completely and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stove until hot throughout, adding a little broth if needed to refresh the sauce.
i made this dish for my GCSE practical and it tasted sooo good. i got a really high mark. thanks!