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.
180 cal
Serves 6
Prep time
0h 15m
Cook time
0h 20m
Total time
0h 35m
Ingredients
Directions
-
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. -
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. -
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. -
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. -
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
