Creamy Lemon Zest Chicken

Ingredients (Serves 4)

For Coating the Chicken:

• 600 g chicken breast (or boneless chicken thighs), cut into large cubes

• 4 tbsp flour

• 2 tbsp cornstarch (or potato starch)

• 1 tsp each of: Turmeric, sweet paprika, black pepper, cumin, salt

For Sautéing and the Sauce:

• 3 tbsp olive oil

• 2 onions (halved and thinly sliced / piyaz style)

• 200 ml heavy cream (cooking cream)

• ½ cup hot water

• 1 handful of finely chopped fresh parsley

• Zest of 1 lemon (finely grated)

Chef's Pro Tip

🍋 Always add the lemon zest at the very end of cooking. This preserves the volatile aromatic oils of the lemon, ensuring a bright, citrusy punch that cuts through the richness of the cream beautifully.

Instructions

1. Coat the Chicken: Cut the chicken into large, bite-sized cubes. In a bowl, combine the flour, starch, turmeric, sweet paprika, black pepper, cumin, and salt. Toss the chicken pieces into this spiced flour mixture until completely and evenly coated.

2. Sear the Chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Add the coated chicken pieces and sear until they develop a light, golden crust on all sides.

3. Add the Onions: Drop the thinly sliced onions into the skillet with the chicken. Sauté them together until the onions become completely soft, translucent, and sweet.

4. Simmer with Sauce: Once the onions are tender, pour in the heavy cream and hot water. Turn the heat down to low and let the mixture simmer gently for a few minutes until the sauce reduces and thickens to a velvety consistency.

5. The Final Flourish: Just before turning off the heat, stir in the finely chopped fresh parsley and grated lemon zest. Mix well and remove from the stove. Serve hot over a bed of fluffy white rice.