Lemon Chicken Curry

  • Yield: servings


For the Chicken:
4-- skinless, boneless chicken breasts cut into finger sized pieces
5tablespoons plain yogurt
2teaspoons medium curry powder
1 1/2-- t ground coriander
1 1/2-- t chili powder
2tablespoons fresh cilantro finely chopped
1teaspoon garlic finely chopped
1tablespoon vegetable oil
1 1/2-- t salt
2tablespoons butter
3tablespoons vegetable oil
1/2-- t mustard seeds
2-- onions, finely diced
1teaspoon garlic finely chopped
1teaspoon ginger finely chopped
2teaspoons ground coriander
1teaspoon chili powder
12ounces button mushrooms, sliced
4tablespoons lemon juice
1teaspoon salt
pinch of red pepper flakes
1/2cup fresh cilantro chopped
4tablespoons plain yogurt
8ounces whipping cream
2-- fresh red chilies diced


Mix together all the ingredients except the chicken, and spread over chicken pieces completely. Marinate for 4 hours if possible, if time is short, move on to next instruction.

Preheat Broiler to Medium High.

In a large saucepan, on high heat, heat the butter and vegetable oil, add the mustard seeds and fry for about 30 seconds. Add the onions and fry until translucent – about 2 -3 minutes. Add the garlic, ginger, coriander, chili powder mushrooms, lemon juice, salt, red pepper flakes and half the cilantro. Stir fry for about 4 minutes. Add the yogurt and cream and simmer gently for about 4 minutes. Set aside.

Place the chicken into a flameproof dish and set under broiler and grill for about 7 – 8 minutes, basting chicken with sauce and turning occasionally until chicken is done. Transfer to the pan with the sauce, and re-heat sauce. To serve, sprinkle with remaining cilantro and red chilies and serve with fluffy white rice.

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