Lemongrass Chicken Curry

Name: Lemongrass Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 800 g Chicken breasts or thigh fillets; 20 Kashmiri Red Chillies; 0.33 cup Vinegar; 0.5 cup Vegetable Oil; 3 cup Onions (chopped); 0.5 tbsp Ginger (finely chopped); 1 tbsp Garlic (finely chopped); 1.5 tbsp Kashmiri Chilli Powder; 0.5 tbsp Salt (to taste); 0.5 tbsp Cumin Powder; 2 Bay leaves; 2 piece Cinnamon Stick (small); 5 Lemongrass stalks; 1 cup Water; 1 tbsp Lemon Juice (optional)

by Leena Kohli (@leenakohli)

5.0

From 1 rating

Prep Time

20min

Cook Time

30min

Total Time

50min

Indian Lunch Dinner Meat Dairy-Free Gluten-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

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!

Tips & Tricks

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.