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Lemongrass Chicken Curry recipe

Lemongrass Chicken Curry

by Leena Kohli (@leenakohli)
5.0
From 1 rating
Prep Time
20min
Cook Time
30min
Total Time
50min
IndianLunchDinnerMeatDairy-FreeGluten-Free

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...

Ingredients

4 Servings
  • 800g
    Chicken breasts or thigh fillets
  • 20
    Kashmiri Red Chillies
  • 1/3cup
    Vinegar
  • 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
    Water
  • 1tbsp
    Lemon Juice (optional)

How to make Lemongrass Chicken Curry

  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.

    Step 1.1: Soak [Kashmiri chillies](https://amzn

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

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

    Step 1.1: Add chopped onions, ginger and garlic

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

    Step 1.1: Stir in chicken pieces until they change colour over high heat
    Step 1.2: 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.

    Step 1.1: Add salt, cumin powder, bay leaves, cinnamon sticks and the Kashmiri chilli paste

  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.

    Step 1.1: Slightly crush [lemongrass](https://amzn

  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.

    Step 1.1: 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.

Reviews

5.0
From 1 rating
l

leila

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

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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