Baked Indian-Style Lemongrass Chicken Recipe

Baked Indian-Style Lemongrass Chicken in a casserole.

5 from 1 vote

Baked Indian-Style Lemongrass Chicken Recipe

When the desire for aromatic Indian spices slowly, but surely, wafts into your life, know that baked lemongrass chicken is here to fulfill your curry cravings.

Course Main Course

Cuisine Indian

Keyword baked, chicken, indian style, lemongrass, paleo, recipe

Prep Time 2 20

Cook Time 40

Total Time 3

Servings people

Calories 666kcal

Cost 10

Ingredients

6 to 8 chicken thighs skinless and boneless
2 bell peppers sliced
1 cup coconut milk
2 lemongrass stalks sliced
1 lemongrass stalk minced
4 shallots minced
4 garlic cloves minced
2 small mild red chili peppers optional
1 tbsp. fresh ginger minced
2 green onions minced
1 tbsp. fresh turmeric minced
Juice from 2 limes
¼ cup coconut oil melted
¼ cup fresh cilantro to garnish
Sea salt and freshly ground black pepper

Instructions

In a large mortar, add the minced lemongrass, shallots, garlic, ginger, onion, turmeric, and chili peppers (if using). Crush everything to a paste using a pestle.
1 lemongrass stalk, 4 shallots, 4 garlic cloves, 2 small mild red chili peppers, 1 tbsp. fresh ginger, 2 green onions, 1 tbsp. fresh turmeric, Sea salt and freshly ground black pepper
In a bowl, pour in the lime juice, coconut oil, and coconut milk.
Juice from 2 limes, ¼ cup coconut oil, 1 cup coconut milk
Mix everything, including the spices, until well combined.
Place the chicken in a marinating container, and pour the coconut-spice mixture over the chicken.
6 to 8 chicken thighs
Cover and marinate for 2 to 8 hours.
Preheat oven to 400 F.
Place the chicken and bell pepper in a baking dish, then top with sliced lemongrass.
2 bell peppers, 2 lemongrass stalks
Cook in the preheated oven for 35 to 40 minutes, or until the chicken is cooked through.
Serve topped with fresh cilantro.
¼ cup fresh cilantro

Nutrition