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Chicken breast with lemon and curry

Chicken breast with lemon and curry



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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken breast with lemon and curry:

The chicken breast is sliced ​​and then beat a little with a kitchen hammer. Season and add a little oregano and basil. Put olive oil in a pan and then when it is hot, fry the chicken breast and cook on both sides, when it is ready, add the wine, the chicken soup and the curry and let it boil for 10 minutes. adding lemon slices.d


Chicken breast with curry sauce and boiled rice garnish

If you don't have a jar of curry sauce in the pantry, then prepare it yourself: mixing in a small bowl a few ground spices that you add to the sauce is much more dietary than the one you bought.

It is ready in: 35 minutes calories: 190 per serving fat: 4 g unsaturated fat: 2 g

Ingredients for 4 people:

  • 4 pieces chicken breast, peeled and cut into cubes
  • juice of 1/2 lemon
  • 1 onion
  • 2 cm fresh ginger, peeled
  • 2 cloves of garlic
  • 1 tablespoon sunflower oil
  • 1 teaspoon coriander seeds, ground
  • 1/2 teaspoon of each: ground cumin, paprika and turmeric (saffron)
  • 200 g tomatoes (or canned)
  • 4 tablespoons whole yogurt
  • basmati rice (or long grain rice), steamed, to serve

2 Add the chopped tomatoes and 250 ml of water, sprinkle with salt and pepper and simmer for 15 minutes. Add the meat and continue to cook for another 6-8 minutes, from the moment it boils until the meat is completely penetrated. Set the bowl aside and incorporate the yogurt. Serve with steamed basmati rice.


The chicken breast is cut into pieces of equal size, about 2.5 cm.
Squeeze the lemon, put in a bowl with the garlic powder, finely chopped parsley, salt and pepper.
Add the chicken pieces and leave to marinate for 2 hours or overnight.

They are placed on skewer sticks. If you use wooden sticks, they must be soaked in water beforehand.
Make the skewers on the grill or even on the flame from the stove.
Serve with a salad or your favorite garnish. We served it with a couscous salad.


  • 350 g chicken breast (one small breast)
  • 500 g boiled naut
  • 3-4 tablespoons of oil
  • 1 small onion
  • 2 cloves of garlic
  • 1 small hot pepper
  • 1 cm ginger root
  • 1/2 teaspoon cumin powder
  • 1 teaspoon turmeric (turmeric)
  • 400 g diced tomatoes
  • salt to taste
  • fresh parsley or coriander

First we prepare the spices and finely chop the onion, garlic, ginger and hot pepper. We cut the chicken breast into suitable cubes.

Heat the oil in a deep frying pan and fry the chicken pieces until lightly browned, then place them on a plate.

In the rest of the oil, add the ingredients that we have chopped before, the spices and a teaspoon of grated salt. Cook them for a minute or two, add the diced tomatoes, boiled chickpeas, chicken breast and about 200 ml of water.

Cover the bowl and simmer until it is still liquid. Taste from time to time and season with salt.

In the meantime, you can also boil the rice for the garnish.

When the curry is ready, eat it with boiled rice and decorate it with parsley or fresh coriander if you like. Enjoy!

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Chicken breast with lemon and garlic sauce

Chicken breast can be a difficult meat to cook, in the sense that it becomes bland, dry and tasteless if not cooked properly. The safest choice to make a chicken steak a perfect one is to make a delicious sauce, which gives it flavor and texture.

The recipe we propose to you today is a very simple one and you can replace the chicken breast with thighs or any other meat you like. You must take into account the cooking time of each type of meat.

  • 150 g of flour
  • salt
  • pepper
  • oregano
  • a chicken breast
  • 2 teaspoons olive oil
  • 1 cup chicken soup or water
  • 50 g butter
  • 3 cloves of garlic
  • juice from 2 lemons
  • 1/3 glass of dry white wine

Mix the flour with salt, pepper and oregano. Clean the chicken breast of skin and bones and cut it into suitable pieces. Pass each piece of meat through the flour mixture until it is completely covered.

Put a little oil and butter in a pan on the fire. Add the chicken breast given through the flour and fry for 5-6 minutes on each side, depending on how thick the piece of meat is. Set aside the meat from the pan, add the wine, chicken soup, garlic and lemon juice. Bring to the boil and begin to evaporate the wine.

Season with salt and pepper to taste and add the pieces of meat to the bowl again. Leave until the sauce decreases and the flavors combine.

Garnish with fresh greens and lemon slices. Serve with your favorite garnish.

You have to see it too.


  1. The chicken breast is cut into strips that are put in melted butter to brown. Sprinkle with salt and pepper.
  2. After it has browned, pour the soup, put the finely chopped onion and the chopped tarragon and let it boil for 10 minutes, over medium heat. Pour the cream and leave it on the fire for another 5 minutes.
  3. Add the strained lemon juice, taste the salt and pepper and bring to the table with the rice garnish.

Useful advice

✽ The chicken breast can be marinated the night before, in lemon juice with spices. It will taste better when you cook it.

✽ Gradually add two, three tablespoons of cream to the cream and mix well, then pour the cream into the soup to make a creamy sauce.

✽ Serve the chicken with sour cream with a salad of vegetables and greens, sprinkled with lemon juice. Sprinkle the rice garnish with ground white pepper, whose aroma best matches the sour cream sauce.


Chicken breast with rice

Chicken breast with rice is one of the most popular recipes for dieters :). Even if it seems like a diet recipe, you should know that it is a tasty recipe.

  • 1 chicken breast
  • 1 cup rice (measure with a 200ml cup)
  • 1 small onion (can also be green)
  • 1 small carrot (optional)
  • spices: salt, pepper, paprika, curry

Put a pot of water and a little salt on the fire. When the water boils, add the rice and simmer. While the chicken breast is boiling, cut the pieces, season them and fry them in 3-4 tablespoons of olive oil. When the water has dropped and starts to brown, put the sliced ​​onion and, if you want, the sliced ​​carrot.

Let the onion cook for a few more minutes and the meat be browned and add the rice (drained and strained).

Stir slowly, leave for another 2-3 minutes and you're done!

and another option in which I boiled the rice separately and left it like that.

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