Coconut Lemon Chicken


  • Chicken Thighs (Boneless, skinless; 2 pounds)
  • Garlic (1/2 tablespoon; minced)
  • Onion (1 medium; sliced)
  • Coconut Milk (13 ounces; 1 can)
  • White Wine (1/2 cup)
  • Lemon Juice (1/2 lemon)
  • Cilantro (chopped)
  • Chili Powder (1 tablespoon; optional if you want a spicy flavor)
  • Dried Fenugreek Leaves (Kasuri Methi) (1 teaspoon; optional)
  • Salt (to taste)
  • Pepper (to taste)
  • Butter (3 tablespoons)


Preheat the oven to 375oF/190oC.

Marinate the chicken with salt, pepper and chili powder and leave it to rest for an hour.

In an ovenproof pan, melt the butter and then add the chicken in and fry it for 8 – 10 minutes on medium heat; flipping it half way through. Set the chicken aside.

In the same pan, add the remaining butter and once it’s melted add the minced garlic and cook for a minute and then add the onion and cook for 4-5 minutes or until translucent.

Add the wine and stir it with a wooden spatula to scrape off any sticky bits on the bottom of the pan. Let the wine reduce to half and then add the lemon juice and cook for additional 10 seconds.

Turn the heat down to lowest setting and then add the coconut milk and give it all a mix. Add the chicken back into the pan along with any accumulated juices from the chicken. Cook for 2-3 minutes before moving the pan into the oven and bake for about 15 minutes or until the chicken is cooked all the way though.

Meanwhile, in a dry pan lightly toast the dried fenugreek leaves for a minute and then crush it with your fingers.

Pull out the pan once the chicken is cooked all the way through and then sprinkle in the dried fenugreek leaves and the cilantro and give it a stir. Check for seasoning.


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