Creamy lemon chicken curry

Ingredients

• 2-3 tablespoons cooking oil
• 1 onion, cut into a dice
• 1 tablespoon of finely grated ginger
• 1 tablespoon grated fresh garlic
• 1 teaspoon red chili pepper flakes
• 1 teaspoon powdered cumin
• 1 teaspoon powdered coriander
• 1 teaspoon salt
• 1 large tomato, coarsely chopped
• 1 cup water
• 1 lemon
• 1-2 pods cardamom
• 1/2 cup heavy cream
• 1 green bell pepper, thinly sliced
• 1/2 cup of frozen green peas
• 1.5 cup cooked chicken, cut into small pieces
• 1-2 tablespoons chopped cilantro
• Lots of freshly ground black pepper

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Preparation

• Heat the oil and add the onions, garlic and ginger and cook for 5 minutes, stirring occasionally until the mixture is very fragrant, and the onions soften start turning golden on the edges.
• Add in the red chili pepper flakes, cumin, coriander, salt and tomato and cook stirring occasionally for another 5 minutes, until the tomato is soft and mushy.
• Place the mixtur in a blender with the water and blend until nice and smooth. Return the sauce into the cooking pot. Cut the lemon and squeeze in the juice.
• Add in the cardamoms, cream, bell peppers, peas and the chicken and simmer the mixture on low for 10 minutes.
  
• Remove from the heat, stir in the cilantro and place in a serving bowl.
• Add freshly ground black pepper and serve with rice.

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