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 adapted to include Health Canada’s safe recipe style guide.

Recipe and photo provided by hellocanola.ca
180 cal Serves 6
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
Curried lemon ginger chicken in a large skillet with grated ginger and cut lemon on the side.

Ingredients

Directions

  1. Step 1

    Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. Gently rinse ginger, garlic and cilantro under cool running water before preparing these ingredients.
  2. Step 2

    In a deep large nonstick skillet, heat oil over medium high heat and brown chicken thighs on both sides. Do not rinse raw chicken and use separate equipment and utensils when handling it. Remove chicken to a clean plate. Reduce heat to medium low.
  3. Step 3

    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.
  4. Step 4

    Cover and cook until the chicken reaches an internal temperature of 165°F (74°C) when checked with a digital food thermometer. Sprinkle with remaining cilantro.
  5. Step 5

    Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.

Nutritional information

Per serving (1 of 6)

Calories
180
Protein
22 g
Sodium
180 mg
Potassium
250 mg
Total fat
9 g
Saturated fat
2.5 g
Cholesterol
65 mg
Carbohydrates
2 g
Fibre
0 g
Sugars
0 g
Added sugars
0 g