Curried Lemon Ginger Chicken

Curried Lemon Ginger Chicken

This spiced up chicken has a beautiful golden hue from the turmeric with the perfect balance of ginger and lemon.This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.  

6-8 people
  • Ingredients

    1 Tbsp canola oil (15 mL)

    8 skinless bone in chicken thighs (about 2 lb/1 kg)

    2 Tbsp minced fresh ginger (30 mL)

    2 cloves garlic, minced (2)

    1 tsp each turmeric (5 mL)

    1 tsp ground cumin (5 mL)

    1/2 tsp ground coriander (2 mL)

    1/4 tsp  cayenne (1 mL)

    1/2 cup chopped fresh cilantro, divided (125 mL)

    1 cup sodium reduced chicken or vegetable broth (250 mL)

    2 Tbsp lemon juice (30 mL)

  • Directions
    1. In a deep large nonstick skillet, heat oil over medium-high heat and brown chicken thighs on both sides. Remove to a plate. Reduce heat to medium-low.
    2. Stir in ginger and garlic; cook, stirring for 1 minute. Add turmeric, cumin, coriander, cayenne, and half of the cilantro. Return chicken and juices to pan. Stir in broth and lemon juice and bring to a simmer. Cover and cook for about 15 minutes or until chicken is no longer pink inside. Sprinkle with remaining cilantro.

    Tip: Cayenne can be reduced or omitted if your family is not a fan of heat.

Nutritional Analysis

Serving Size
1/6 of recipe
Total Fat
9 g
Saturated Fat
2.5 g
65 mg
180 mg
2 g
0 g
0 g
22 g
250 mg