Chicken with Curry and Lemon Sauce
Elevate your weeknight dinner game with this irresistible Chicken with Curry and Lemon Sauce recipe. Juicy, golden-seared chicken breasts are bathed in a luxurious, velvety sauce bursting with the bold flavors of curry, cumin, and turmeric, balanced perfectly with the zesty brightness of fresh lemon. A splash of heavy cream adds richness, while a sprinkle of fresh cilantro provides a refreshing finish. Ready in just 45 minutes, this dish is perfect for busy nights yet impressive enough for entertaining. Serve it over fluffy rice or with warm naan to soak up every last drop of the flavorful sauce. Whether you're craving comfort or a twist on classic chicken curry, this recipe offers a uniquely tangy, aromatic experience that's sure to satisfy.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cloves garlic cloves, minced
- 1 piece yellow onion, diced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- optional cooked rice or naan (for serving)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the curry powder, ground cumin, and turmeric. Cook for 1 minute to toast the spices and release their aroma.
Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan to deglaze and incorporate the browned bits into the sauce.
Stir in the heavy cream, lemon juice, and lemon zest. Mix well to create a creamy, flavorful sauce.
Return the chicken breasts to the skillet, nestling them into the sauce. Lower the heat to a gentle simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
Taste the sauce and adjust seasoning with additional salt or lemon juice if desired.
Serve the chicken hot, topped with the curry-lemon sauce and garnished with fresh cilantro if using. Pair with cooked rice or naan for a complete meal.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
