You are here: Home » Recipes » Lemon Chicken Curry Lemon Chicken Curry Yield servings PrintEmail Ingredients For the Chicken:Marinade:4 -- skinless, boneless chicken breasts cut into finger sized pieces5 tablespoons plain yogurt2 teaspoons medium curry powder1 1/2 -- t ground coriander1 1/2 -- t chili powder2 tablespoons fresh cilantro finely chopped1 teaspoon garlic finely chopped1 tablespoon vegetable oil1 1/2 -- t saltSauce:2 tablespoons butter3 tablespoons vegetable oil1/2 -- t mustard seeds2 -- onions, finely diced1 teaspoon garlic finely chopped1 teaspoon ginger finely chopped2 teaspoons ground coriander1 teaspoon chili powder12 ounces button mushrooms, sliced4 tablespoons lemon juice1 teaspoon salt pinch of red pepper flakes1/2 cup fresh cilantro chopped4 tablespoons plain yogurt8 ounces whipping cream2 -- 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.