Lemon Chicken Curry

  • Yield servings

Ingredients

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

Instructions

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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 262 other followers