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...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Rinse the chicken breasts or thigh fillets, cut into 3-4 cm pieces, setting them aside.
Soak Kashmiri chillies in vinegar until softened, then blend them into a coarse paste.
Heat oil in a wok over medium-high heat.
Add chopped onions, ginger and garlic. Saute until onions are softened and pinkish.
Stir in chicken pieces until they change colour over high heat.
Add salt, cumin powder, bay leaves, cinnamon sticks and the Kashmiri chilli paste. Mix well.
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.
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.
Adjust seasoning, add lemon juice (if using), and mix well. .
Remove tied lemongrass stalks from the pot.
Serve hot with roti or rice.
Enjoy!
Crushing the lemongrass stalks enhances the curry flavour by releasing aromatic oils.
Adjust the quantity of lemongrass based on your preference for a stronger or milder flavor.
Kashmiri chillies provides a nice red colour without intense heat. For a spicier dish, add hot red chillies or chilli powder.
Adjust spice levels, salt, and tanginess of lemon juice to suit your palate.
To increase the gravy, add a small quantity of water as necessary.
What is the best way to store leftover Lemongrass Chicken Curry?
To store leftover Lemongrass Chicken Curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 2-3 months. When reheating, ensure it's heated thoroughly to an internal temperature of 165°F.
Can I make Lemongrass Chicken Curry gluten-free?
Yes, you can easily make Lemongrass Chicken Curry gluten-free by ensuring that the vinegar and any other sauces you use are gluten-free. Additionally, serve it with gluten-free rice or roti to keep the entire meal gluten-free.
What can I substitute for lemongrass in this chicken curry recipe?
If you can't find lemongrass, you can substitute it with a combination of lime zest and a bit of ginger for a similar citrusy flavor. Alternatively, you can use lemon zest, but keep in mind that the flavor will be slightly different.
What side dishes pair well with Lemongrass Chicken Curry?
Lemongrass Chicken Curry pairs beautifully with steamed jasmine rice or basmati rice. You can also serve it with roti or naan for a complete meal. For a refreshing side, consider a cucumber salad or a simple vegetable stir-fry.
How do I adjust the spice level in Lemongrass Chicken Curry?
To adjust the spice level in Lemongrass Chicken Curry, you can reduce the amount of Kashmiri chili powder or omit the soaked Kashmiri chillies altogether. For a milder flavor, you can also add more coconut milk or yogurt to balance the heat.
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