Sunny's Lemon Curry Chicken

Sunny's Lemon Curry Chicken is a vibrant, flavor-packed dish that effortlessly blends the creamy richness of coconut milk with the zesty brightness of fresh lemon. Perfectly marinated chicken thighs soak up a fragrant mix of spices—including turmeric, curry powder, and cumin—before being simmered to tender perfection in a silky sauce. The combination of yogurt and lemon juice in the marinade not only tenderizes the chicken but also infuses it with a tangy depth, while hints of garlic and ginger add aromatic warmth. Served over fluffy basmati rice and garnished with fresh cilantro, this one-pan wonder is ideal for family dinners or meal preparation. With just 20 minutes of prep time, this easy curry recipe is a delicious way to enjoy bold, comforting flavors right at home.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound chicken thighs (boneless, skinless)
• 1 lemon (zested and juiced)
• 1 cup plain yogurt
• 3 garlic cloves (minced)
• 1 teaspoon ginger (grated)
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 1 cup coconut milk
• 1 cup chicken stock
• 2 tablespoons fresh cilantro leaves (chopped, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups cooked basmati rice (for serving)

Directions

Step 1

In a large mixing bowl, combine the yogurt, lemon zest, lemon juice, minced garlic, grated ginger, turmeric powder, curry powder, cumin powder, and paprika. Mix well.

Step 2

Add the chicken thighs to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Step 3

Heat olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the chopped onion and sauté until it turns translucent, about 3-4 minutes.

Step 4

Remove the chicken thighs from the marinade (reserve the marinade) and sear them in the skillet for 2-3 minutes on each side until lightly browned. Remove the chicken from the skillet and set aside.

Step 5

Pour the reserved marinade into the skillet and cook for 2 minutes, stirring constantly, to remove the raw taste from the spices.

Step 6

Add the coconut milk and chicken stock to the skillet, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover and cook for 20-25 minutes over low heat, or until the chicken is fully cooked and tender.

Step 8

Season the curry with salt and black pepper to taste. Stir well.

Step 9

Garnish the curry with freshly chopped cilantro before serving.

Step 10

Serve the Lemon Curry Chicken over a bed of fluffy basmati rice and enjoy!

Nutrition Facts

Serving size	(166.8g)

Amount per serving	% Daily Value*
Calories	322.5

Total Fat 28.9g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4413.2mg	0%
Total Carbohydrate 15.5g	0%
Dietary Fiber 3.2g	0%
Total Sugars 5.0g
Protein 2.5g	0%

Vitamin D 0IU	0%
Calcium 65.8mg	0%
Iron 6.9mg	0%
Potassium 289.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.3%

Protein: 3.0%

Carbs: 18.7%