Chicken in a lemon ginger sauce

Chicken in a lemon ginger sauce with fresh dill

I came up with this recipe myself and call it ayam jeruk jahe, or chicken in a lemon ginger sauce. This dish is very fresh and the meat is super tender because of the lemon juice. The bright yellow color is due to a teaspoon of tumeric and the green sprigs are a large amount of dill. I use chicken thighs because they are much more delicious than chicken fillets. Everything comes together because of the crème fraiche.

This recipe is enough for 4 people and ready in 40 minutes.


  • 800 grams of chicken thighs
  • 2 lemons (or limes)
  • 1 onion
  • 2 cloves of garlic
  • 1 container of crème fraîche light


  • 2 teaspoons ginger powder
  • 1 teaspoon tumeric powder
  • handful of fresh dill
  • 1 tablespoon finely chopped stem ginger
  • 1 teaspoon pepper
  • 1 teaspoon salt
  1. Finely chop the onion and garlic and sauté in some oil in the pan.
  2. Cut chicken thighs into large pieces (for example into quarters).
  3. Briefly fry the thighs in the pan.
  4. Add the ginger and turmeric powder, stem ginger and the juice of 1 lemon (or lime) and add water until the chicken is just barely covered.
  5. After about 10 minutes, stir in the crème fraiche.
  6. Let this simmer over low heat until the chicken is done (about 20 minutes).
  7. Just before serving, add the dill sprigs (and add plenty of them) and some lemon slices. Do not let the slices simmer a while in to the sauce, as this will make the dish bitter.

This chicken in lemon ginger sauce is very simple and super tasty. We eat it with potatoes and some vegetables, but it also goes very well with rice and a fresh sambal matah, for example. Perfect for a summer day and also fun for Easter!

Chicken in a lemon ginger sauce

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