Lemon Coriander Chicken

On days that it rains, there’s nothing more magical than a simple plate of spicy chicken and rice. I prefer drier versions of chicken as they’re bursting with more flavour, as compared to a curry, and work well with both rice and chapatis. Lemon and coriander pack a punch as a combination and with caramelised onions as the base, this chicken really comes through to shine on what could be an otherwise gloomy day.

Lemon Coriander Chicken

Ingredients

  • 400g boneless chicken thighs

  • 1 tbsp olive oil

  • 2 medium red onions, sliced

  • Salt, to taste

  • 1/4 cup coconut milk

For the marinade

  • 3 cloves garlic

  • 1 inch piece ginger

  • 2 birds eye chillies

  • 1 handful coriander leaves

  • 1/2 tsp turmeric powder

  • 1/2 tsp salt

  • Juice of 1 lemon

Method of Preparation

  1. Blend all the ingredients for the marinade together. Mix the marinade with the chicken, making sure its well coated. Cover and keep in the fridge for ~2 hours.

  2. Heat a large non-stick pan. Add the oil. Add the onions + salt and allow it to cook on medium heat for ~10-15 minutes till soft and the colour begins to turn from a light pink to a darker shade. Add the marinated chicken. Cook for ~2 minutes on each side till the colour changes. Cover + simmer and cook for ~15-20 minutes. Add the coconut milk, cover again and cook for ~10 minutes. Remove the lid, increase the heat to medium and cook for a couple of minutes till the sauce is nearly dry. Turn off the heat.

  3. Serve hot on the side of rice or chapatis, and enjoy!