Chicken with Lemon Curry Sauce Recipe
This chicken with lemon curry sauce comes together with a quick pan-sear and a bright, lightly sweet curry sauce made with lemon juice, white wine, and honey. You’ll brown the chicken first, then simmer it briefly with onion and garlic so the sauce coats each piece. If you’re looking for an easy “how to make” dinner, follow the ingredients and steps below.
Ingredients
For the chicken and sauce
Step-by-Step Method
Mix the sauce
In a bowl, whisk together lemon juice, white wine, curry powder, coriander, ginger, turmeric, and honey until smooth. Set aside.
Season the chicken
Pat the chicken breasts dry. Season lightly with salt and pepper so they brown nicely.
Sear
Heat a large skillet over medium-high heat. Add olive oil and sear the chicken 3–4 minutes per side until golden. Transfer to a plate.
Sauté aromatics
Reduce heat to medium. Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook about 30 seconds until fragrant.
Add the sauce
Pour the sauce into the skillet. Scrape up any browned bits and let it come to a gentle simmer for 1–2 minutes.
Simmer the chicken
Return the chicken to the pan. Cook over medium-low heat 8–12 minutes, until the chicken is cooked through. If the sauce gets too thick, splash in 1–2 tbsp water.
Rest and serve
Turn off the heat and let the chicken rest for 2 minutes. Spoon the lemon curry sauce over the top and serve with rice or simple vegetables.