Lemon Chicken Curry Recipe

[Theodora Andy]

Whatkind of curry powder did you use? That is the first thing I would check! Next would be to use more curry powder, lemon juice, or to add some cumin or turmeric (depending on the curry powder you used).

This Lemongrass Coconut Chicken Curry is a flavorful punch of spice and comfort with coconut cream, curry powder, and smashed lemongrass. It quickly became a regular weekday meal in our household due to its one pot nature & 30-minute prep, assembly and cooking time. Best yet, this recipe can also be made 100% vegan if you substitute tofu for chicken!

Perfectly cooked onions take time

Whatever you do, do not rush when cooking your onions. Cooking the onions and garlic by themselves, slowly over 5-7 minutes on medium heat gives your pan time to season and absorb flavor. This slow cooking method also gives your onions a chance to brown and caramelize. If you turn the heat up too high, you run the risk of burning the onions and garlic which will add bitterness to the dish.

As we know, caramelization adds flavor to your Lemongrass Coconut Chicken Curry. And trust me, you want tons of flavor. The onions bring sweetness to the dish that blends with the spice from the curry powder and dried red chile, creating a deliciously savory, craveable sauce.

This one-pot coconut Thai chicken curry is incredibly flavorful and easy to prepare thanks to delicious time-saving tip: not browning the chicken. After sauting an onion and making a simple sauce with spices, curry pastes, tomatoes, and coconut milk, you add the chicken to the pot and transfer it to the oven. In just about an hour, it will be done! The sauce is plentiful, so making rice or some sort of flatbread essential.

It's January and many people are on Whole30 looking for comfort food right about now. Nothing says healthy comfort food like a Coconut Curry Chicken recipe, and my friends, boy do we have one to share with you today.

This dish is better than Costco's Lemon Chicken Piccata recipe and one that I think you will be coming back for over and over again. Serve it up with our Fire Cider Kale Crunch Salad and you are going to have one tasty meal!

Chicken thighs are a cheaper cut of meat but many of us have been raised over the decades to believe that dark meat is not as healthy for us. Dark meat tends to come with more fat and isn't as lean as white meat. While the information on healthy fats vs bad fats has changed over time, the currant standing is that healthy fats are necessary to a balanced diet and hold their place on the menu. So it's time to add that more affordable cut of meat to the menu. The only problem is that chicken thighs have a texture and taste all on their own and if you are use to eating white meat you might have a bit of an adjustment to make.

When I think of comfort food (which I do a lot of during the dark, cold days of winter) a few recipes come to mind: pot roast, chicken and dumplings, roasted chicken and veggies, chicken noodle soup, beef stew..... and curry.

I'm not really sure what it is about curry that makes it so satisfying and comforting. It could be that when I came off my 'coffee diet' as a teen and young adult my husbands mom (my mother-in-law) made this fabulous curry dish that we couldn't get enough of. I didn't actually think I liked curry until I met that dish. Then we started experimenting with other curries including creamy coconut milk curry. It doesn't seem to matter what curry dish it just always hits home and leaves us satisfied every time.

This curry dish isn't any different in the comfort department. Though I have to say the lemon really just adds something else to this dish. Its the comfort food needed for winter with a little uplifting spring like zest to it. Lemon's just have a way of doing that.

For those of you new to Fire Cider, it's an apple cider vinegar extraction made popular by Rosemary Gladstar, a world renowned herbalist. It contains lots of spicy and hot herbs such as horseradish, ginger root, garlic, jalapeos and other hot peppers. Fire Cider is usually taken as a tonic during cold and flu season by many and that is how we use it in our own house here on the farm.

I don't know about you, but I'm super hungry now! This dish was so fabulous the last time we made it that I'm tempted to put it on the weekly or bi-weekly menu. Maybe even make a double or triple batch to freeze some for lunches.

How about you? Are you a curry fan? Do you like spicy or mild curry? If you have never tried curry before I highly recommend this dish. Leave me a comment at the bottom of this post and share your curry experience with me. I'd love to know what you think!

This lemongrass chicken ticks all the boxes. It is one of those versatile curries that is simple yet rewards in flavour. The flavour of lemongrass is beautifully aromatic and you can make this with chicken thigh or breast or even chicken pieces. Don't like chicken? It's also great with fish or vegetables!

Hello everyone! How are you this fine weekend? I hope you're having a wonderful one and that it isn't too hectic with Christmas preparations. I made the mistake of walking into the post office the other day and I realised that Christmas is definitely upon us due to the long queue! And to think that this will be the last of Celia's In My Kitchen of the year too! Oh 2015, you were a crazy fast year :)

In my kitchen is some lemongrass and chicken to make a curry. Like a dozen sticks of it. Mr NQN is a lemongrass fiend and loves it in drinks or curries or any which way he can eat or drink it. It's also the best way to make friends and I don't know a single person that has tried this and not loved it (also you can make it vegetarian or with seafood!).

Mine did look a bit different to theirs, I'm not sure why but it still tasted terrific. It also shows how you can make a divine curry with just a few ingredients. The gals at Wandercooks didn't use coconut cream but mine wasn't quite thickening up the way I wanted it to and I had a big container of it that needed using. I think it would taste fabulous without it though so if you're looking for a lighter curry feel free to leave the coconut cream out. I've put the recipe below.

Also in my kitchen there is something fun and very Christmassy. Anna Polyviou, pastry chef at Shangri-La hotel releases gingerbread houses for sale at the hotel. As they're by Anna and her team they're always fun and chock full of surprises and when I opened the packaging up I noticed that they were full of lollies! And you know I thought that I hated those banana lollies until I ate one. And then couldn't stop picking at them! The Shangri-La Hotel also has a giant gingerbread house that you can visit and take a photo at.

Tian Op or a horseshoe candle is something that Jen Evans bought me when she gave me a fantastic tour of Bangkok food (coming up in a post). Thai cooks employ a clever way of flavouring their desserts by perfuming them with heady, gorgeous scents. These dessert candles are an aromatic mix of frankincense, ylang ylang, patchouli and mace and you place the food in a jar or saucepan along with the candle. You light both ends and then place a lid on the jar or saucepan. The candle goes out shortly thereafter and the resulting smoke scents the dessert. The longer you leave it, the stronger the aroma.

So you've probably had an advent calendar but have you ever had a Coco Chocolate Advent Calendar? Rather than little squares of not so great quality chocolate, Coco Chocolate has 25 chocolates in either milk, dark or white Valrhona chocolate! The gorgeous vintage style artworks are printed in cocoa butter so they are completely edible.

Sometimes things change your travel life and I was tipped off about packing cubes a while back. I put them on the Christmas gift list for Mr NQN to buy me but then Zoom Lite offered to send me a range of their packing cubes. And can I just say that these are the best things ever for overseas travel. The Zoom Lite ones are very sturdy and light and they separate everything into neat compartments that are easy to find. I wouldn't necessarily say that packing cells are needed for smaller suitcases (like when you travel interstate and you use a carry on) but they are fabulous when you travel overseas with a huge suitcase!

Lastly, when I went to stock up on some honey from The Urban Beehive, Doug gave me a jar of the Silverwater Red honey to try out. It's a gorgeous dark colour and an almost treacle-like flavour to the honey.

As for me, I needed to take photos of this lemongrass chicken quickly because as you can see Mr NQN could hardly wait to get into it. If you want an easy (you mostly leave this to simmer on the stovetop) but delicious meal and you love the aroma and taste of lemongrass then I wholeheartedly recommend that you try this!

Step 1 - Split the lemongrass sticks in half horizontally and bash the cut side with the blunt end of a knife. Place the onion, garlic, ginger, turmeric and chilli in a mortar and pestle or a food processor and bash or process away. I did it in a mortar and pestle and wished I had cut the onion into smaller pieces so that it would have been easier.

Step 2 - Add oil to a wok or frypan and fry the paste mixture until fragrant. Add the lemongrass and tomatoes. Then add the fish sauce and sugar. Then add the chicken and water and simmer for 30 minutes covered.

Bright and herby lemongrass chicken green curry filled with beautiful vegetables and packed with protein. This flavorful one pot green chicken curry has a wonderful vibrance from fresh lemongrass and takes just 30 minutes to make for the perfect cozy weeknight meal.

This one pot chicken green curry is not spicy. Some green curry paste brands (and homemade green curry pastes) CAN be spicy because of the green chilies used, but the brand I use, Thai Kitchen, is mild.

Hi! Yes, that should work well! I would suggest sauteing the ingredients as written in Step 3, but everything else can be added to your slow cooker and cooked for 3-4 hours on high or 6-7 hours on low ?

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