The Cascade Kitchen: Simple Lemon Chicken

I never thought that I would reach this stage of my life where I would have to live without my mom and cook for myself. This recipe is one of the simplest recipes; it can be made as a snack as well as for supper. It is very simple and just requires basic ingredients that can be found in almost every kitchen. 

The other reason I like this recipe is that it only takes about 30 minutes to cook. If you’re someone who loves to have a group of friends at your place and doesn’t wish to spend much time on your dinner preparation, this is just the recipe for you. 

This dish hails from my mom’s kitchen, and I have been tasting it since my childhood. It can be made dry as well as with a little curry. It has a lovely hint of lemon combined with the ginger, which gives it a very rich flavour. Another benefit of this recipe is that it is light, and the lemon and ginger help the body to digest it easily.

I cook this recipe often at family and friend gatherings, and all of those who have tasted the dish praise it. My friends felt that the name “lemon chicken” was common but that this recipe was somewhat different, worthy of notice. Such inspiring words motivate me to cook this special dish often.

The ginger can be sliced with a mandolin, but I prefer it to cut it myself as it is fun and simple. I usually try different garnishments in order to make it different and give a new taste to the dish with every preparation. Preparing the dish has come to make me feel like a professional in the kitchen, since its simplicity allows me to make it almost “with my eyes closed.”

Happy cooking and enjoy!

Ingredients:

2 lbs cut chicken with bone

6 green chilies, sliced into shreds

100 g ginger, thinly sliced

1 bay leaf

5 tsp curd

2 cardamom seeds

5-6 cloves of garlic, crushed

1 tsp cornstarch

60 ml salted butter

50 ml lemon juice

Salt and pepper to taste

40 g coriander leaves

Method:

1. Heat the butter in a pan on medium stove heat and add the cloves, bay leaf, cardamom, green chili, and sliced ginger. Continue heating until the mixture is golden brown.
2. Add chicken with 1 tsp salt. Keep over medium heat and stir for 5-7 minutes.
3. Add curd. Stir and cover for 5 minutes.
4. Add lemon juice and black pepper according to taste and cover for 2 more minutes.
5. Add 1 tsp cornstarch mixed with 100 ml water.
6. Garnish with coriander and serve with rice.

Image: Maneet Pasricha

Maneet Pasricha

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