Lemon and Coriander Chicken

Try this for a different variation of chicken.
Fairly difficult

Lemon and Coriander Chicken
Preparation time
Cooking time


For 2 Person(s)


  • 4 chicken thighs or legs, skinned
  • 0.25 cup(s) vegetable oil
  • 2 inch fresh ginger-root, grated
  • 4 garlic cloves, crushed
  • 1 green chili, seeded, finely chopped
  • 0.5 teaspoon(s) ground turmeric
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) red cayenne pepper
  • 0.75 teaspoon(s) salt, or to taste
  • 0.5 cup(s) water
  • 1 lemon, juice only
  • 4 floz fresh cilantro, chopped
  • 1 tablespoon(s) fresh cilantro (chopped) and lemon slices, to garnish

Lemon and Coriander Chicken Directions

  1. Rinse Chicken; pat dry with paper towels.  
  2. Heat oil in a large skillet and add chicken. Fry, turning frequently, until brown all over.  
  3. Remove from pan with a slotted spoon; set aside.
  4. Add ginger-root and garlic to skillet;  cook 1 minute.
  5. Stir in chili, turmeric, cumin, coriander, salt and cayenne pepper; cook for 1 minute more.  
  6. Return chicken to pan, add water and lemon peel and juice. Bring to a boil, then cover and cook over medium heat 25 to30 minutes, or until chicken is tender.
  7. Stir in chopped cilantro.
  8. Serve hot, garnished with cilantro leaves and lemon slices.