Lemon Chicken Curry

  • Yield servings


For the Chicken:
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
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


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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