5-2 diet lemon coriander chicken curry recipe

Lemon and Coriander Chicken

Course Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1
Author Reza's Indian Spice


  • 1 Skinless Chicken Breast Cut into cubes
  • 1 Shallot Finely chopped
  • 2 cloves Garlic Crushed
  • 1/4 teaspoon Chilli Powder
  • pinch Tumeric
  • 2 teaspoons Grated Root Ginger
  • 1 Chilli Seeds removed and finely chopped. Use less if you prefer a milder curry
  • 1/2 Lemon
  • 50 g Zero Fat Quark
  • 1 teaspoon Sunflower Oil
  • 1 handful Fresh Coriander Leaves Finely chopped


  1. Zest the lemon and stir the zest into the quark
  2. Gently fry the shallot in the oil, turning frequently, till it is soft and starts to caramelise
  3. Stir through the spices, garlic and ginger and cook for 20-30 seconds
  4. Add in the chicken and stir for a few minutes till the meat is coated in spices and sealed on all sides
  5. Add in the quark, stirring constantly. If the mixture looks too dry, add a little water
  6. Reduce the heat and simmer gently for 8-10 minutes. If the mixture starts too look a little dry, add some water
  7. Now add the lemon juice, chilli and coriander and continue to cook till the meat is tender (a further 10 minutes or so)
  8. Serve with basamati rice.