Chicken with Lemon Curry Sauce

  • Prep Time: 30 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 4
  • About This Recipe

    “This dish is excellent served with Basmati rice since there will be a little extra sauce to spoon over the chicken and to flavor the rice nicely. This recipe is courtesy of the “Spice of Life Cookbook” by Treva Davis (no longer in print). “

    Ingredients

  • 4boneless chicken breasts
  • 1/3 cupfresh lemon juice
  • 3tablespoonsunsweetened apple juice
  • 2tablespoonswhite wine
  • 1teaspooncurry powder
  • 2teaspoonsground coriander
  • 1/2 teaspoonground ginger
  • 1/2 teaspoonground turmeric
  • 1/2 cupminced onion
  • 2clovesgarlic, minced
  • 1tablespoonhoney
  • salt & fresh ground pepper, to taste
  • 2teaspoonschili paste
  • Directions

  • Combine all ingredients, except chicken and honey, in a medium skillet. Mix thoroughly.
  • Place chicken in the pan and turn several times to coat. Cover and marinate for 30 minutes
  • Turn on heat and simmer for 25 minutes, turning chicken every 10 minutes.
  • Add honey, stir and cook for 10 minutes more, or until chicken is throughly cooked.
  • Serve along side Basmati rice and enjoy!
  • Reviews

  • “Really good.The lemon curry sauce is a nice change of pace from regular curry sauces.The honey was the perfect finish- it completely cuts away the bitter flavor that had me worried when I first taste-tested it.”

  • “BNot cooked yet but I am always trying new recipes and the prep, feel, and smell of this is promising and so good to prepare , only complaint you have not suggested a dessert to accompany – I am useless about what to do as dessert(8+0) thank you for this Tony UK”

  • “I doubled the recipe and used chicken thighs. Not having an chili paste, I used chili powder. I loved it! It was so very easy and forgiving. This recipe definitely has to be served with some kind of palate cleanser though. Either that or have ice cream for desert. :)”

  • “I thought this was wonderful! I only cooked 1 chicken breast & cut the sauce into 1/4 as well. I used more apple juice for the wine & switched the coriander/curry amts to get more of a curry flavor. I marinated it for about an hour in the fridge (reserved half the sauce for serving) & cooked it on the skillet. Next time I’m going to try to cover & simmer it with the sauce on low, and also have more sauce on the side for dipping. It was tangy with a nice heat from the chili paste. Thank u for sharing this!”

  • ““We liked this very much, but found the chicken was little dry, next time I would cut the breasts into smaller strips. Loved the lemony flavour and thought there was just the right amount of curry and heat from the chili paste. The honey was a nice touch. Thanks for posting.â€? — Jun 28, 2006 Forgot to mention that I had some cauliflower to use up so I cut it up and put it in with the onion, worked perfectly and it was delicious!!”

  • “I didn’t have any chili paste so I used thai red curry paste.It came out pretty good I thought, even though other people felt it was a tad too spicy and maybe bland. I would think that the marinating time could be increased to fix that.Oh well, at least I liked it a lot.Thanks!”

  • “I really like this dish, although I find it quite bland. I added 1 tsp of salt before the addition of honey. And I also added 2 tsp chilli paste. I sauteed the onions and garlic and browned the marinated chicken before adding the reserved marinade to the skillet. Nice and spicy – it’s great over white basmati rice. “

  • “I cut down on the chilli just a little and added fish sauce instead of the paste. Also used low fat evaporated milk with a few drops of coconut essence instead of coconut milk. Really enjoyable. Will be keeping this recipe.”

  • “We had this tonight, and I used bone-in thigh pieces (then skinned them), and I used an inch piece of ginger, and I thought it was a very large amount of chill knowing my current batch so I cut it back to a level teaspoon. I garnished the dish with fresh coriander too. Wonderful dish if you enjoy curry like we do.”

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