Lemon-Coconut Chicken Curry

This mild chicken curry has a rich, creamy gravy that is divine. A little citrus lifts the coconut and enhances that flavor of the complex spice blend. Part of our constant meal rotation, it's well received and often requested.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 461 Calories

Ingredients

• 2 tablespoons fresh lemon juice
• ½ cup plain yogurt
• 1 (14 ounce) can coconut milk
• salt and ground black pepper to taste
• 1 cube chicken bouillon
• 1 (28 ounce) can whole peeled tomatoes
• 2 tablespoons curry powder
• ¼ teaspoon red pepper flakes
• ½ cup chopped fresh cilantro
• 2 tablespoons coconut oil
• 3 cloves garlic, roughly chopped
• 1 (1 inch) piece fresh ginger, grated
• 4 skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 medium onion, cut into half moons
• 3 pods cardamom pods

Recipe Instructions

Step 1

Heat coconut oil over medium heat in a large, heavy-bottomed skillet. Add chicken and brown, 2 to 3 minutes per side. Season with salt and pepper. Add onion and cook until softened, about 5 minutes. Add ginger and garlic and cook for 2 minutes. Stir in curry powder, cardamom, and red pepper flakes and cook until fragrant, about 2 minutes.

Step 2

Pour coconut milk into the skillet and scrape all cooked bits from the bottom. Pour in tomatoes, yogurt, cilantro, lemon juice, and chicken bouillon. Mix well. Reduce heat to low and let simmer until chicken is no longer pink in the center and juices run clear, about 20 minutes.