Lemongrass Chicken Curry

by Leena Kohli (@leenakohli)
From 1 rating
Prep Time
Cook Time
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I saw a tasty-looking picture of Lemongrass Chicken Curry on the menu at a restaurant, so I decided to give it a try and ordered it. It had mild spices and a fresh lemongrass flavour that I liked.

The recipe proved to be quite simple to make, so decided to make it at home. It tasted so good and was somewhat similar to the one I had ordered. And now it's one of my favourite dishes on my dinner table, and everyone in my family enjoys it too.


4 Servings
  • 800g
    Chicken breasts or thigh fillets
  • 20
    Kashmiri Red Chillies
  • 1/3cup
  • 1/2cup
    Vegetable Oil
  • 3cup
    Onions (chopped)
  • 1/2tbsp
    Ginger (finely chopped)
  • 1tbsp
    Garlic (finely chopped)
  • 1 1/2tbsp
    Kashmiri Chilli Powder
  • 1/2tbsp
    Salt (to taste)
  • 1/2tbsp
    Cumin Powder
  • 2
    Bay leaves
  • 2piece
    Cinnamon Stick (small)
  • 5
    Lemongrass stalks
  • 1cup
  • 1tbsp
    Lemon Juice (optional)


  1. Rinse the chicken breasts or thigh fillets, cut into 3-4 cm pieces, setting them aside.

  2. Soak Kashmiri chillies in vinegar until softened, then blend them into a coarse paste.

  3. Heat oil in a wok over medium-high heat.

  4. Add chopped onions, ginger and garlic. Saute until onions are softened and pinkish.

  5. Stir in chicken pieces until they change colour over high heat.

  6. Add salt, cumin powder, bay leaves, cinnamon sticks and the Kashmiri chilli paste. Mix well.

  7. Slightly crush lemongrass stalks with the pestle or a rolling pin. Tie them together for easy removal later and place the bundle in the wok.

  8. Pour in a cup of water, cover the wok, and let the chicken simmer for 20-25 minutes or until cooked through and the oil begins to separate.

  9. Adjust seasoning, add lemon juice (if using), and mix well. .

  10. Remove tied lemongrass stalks from the pot.

  11. Serve hot with roti or rice.

  12. Enjoy!

Tips & Tricks

  1. Crushing the lemongrass stalks enhances the curry flavour by releasing aromatic oils.

  2. Adjust the quantity of lemongrass based on your preference for a stronger or milder flavor.

  3. Kashmiri chillies provides a nice red colour without intense heat. For a spicier dish, add hot red chillies or chilli powder.

  4. Adjust spice levels, salt, and tanginess of lemon juice to suit your palate.

  5. To increase the gravy, add a small quantity of water as necessary.


From 1 rating



My new favourite chicken recipe. Goes very well with rice. Flavours are so subtle and very yummy.

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Recipe by

Leena Kohli


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