Lemon Chilli Chicken

Lemon Chilli Chicken

8 Chicken Thighs – boneless and skinless
2 teaspoons of garlic powder
1 teaspoon of ginger
1 medium onion, finely chopped
2 cloves of garlic, crushed and chopped
175 ml of chicken stock (made from 1 chicken oxo cube)
1 teaspoon of ground coriander
1 teaspoon of cumin
1 teaspoon of chilli powder
1/2 teaspoon of turmeric
the juice of one lemon
2 tablespoons of white wine vinegar
Some fresh coriander


In a bowl add the garlic powder and ginger, add 1 tablespoon of water and mix to a paste.


Spray a nonstick frying pan with some non stick spray


Brown the chicken in batches. Remove and set aside.

Add the onions and fresh garlic, and mixed garlic and ginger paste to the pan and cook for approx 2 mins.


Add the rest of the spices and stir fry for a further 1 minute.

Stir in the lemon juice, stock and vinegar.

Re add the chicken pieces, bring to the boil, reduce the heat and cook for approx 20mins until the chicken is tender.

If the sauce dries out too quickly add a little more water.

Uncover the pan and set back to a high heat and cook for a further 5 mins to reduce the sauce by half.

Stir in the fresh coriander.

Serve with brown rice or wholemeal couscous