Curried lemon ginger chicken

This spiced up chicken has a beautiful golden hue from the turmeric with the perfect balance of ginger and lemon.
Recipe and photo provided by Canola Eat Well
Curried lemon ginger chicken in a large skillet with grated ginger and cut lemon on the side.
6 servings / 35 minutes 

Prep 15 min / 20  min 

  • 1 tbsp (15 mL) canola oil
  • 8 skinless bone in chicken thighs (about 2 lb/1 kg) 
  • 2 tbsp (25 mL) minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) each turmeric and ground cumin
  • 1/2 tsp (2 mL) ground coriander
  • 1/4 tsp (1 mL) cayenne
  • 1/2 cup (125 mL) chopped fresh cilantro, divided
  • 1cup (250 mL) sodium reduced chicken or vegetable broth
  • 2 tbsp (25 mL) lemon juice

  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. 
  3. 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 info per serving (1 of 6)
  • Calories 180
  • Protein 22 g
  • 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
  • Sodium 180 mg
  • Potassium 250 mg

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