Creamy lemon chicken curry

Main Dish
4 servings
5 min
25 min
Very Easy


Number of serving: 4
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


  • 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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