Lemon Masala Chicken
Lemon Chicken Curry
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Marinade 1 hr
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Cook 30 mins
A delicious chicken curry no tomatoes but lots of lemon
Hari says
My mum would make a version of this using chicken wings so decided to try it with chicken thighs both on the bone and off the bone and it's pretty good. I think it's a great one for all of those (and there seems to be a lot of you who are unable to have tomatoes.
With this type of curry the chillies are quite important to balances out that zingy lemon, but if that's not for you then thats ok too.
I would love to hear what you think!
- Ingredients
- Method
- 8 pieces of chicken on the bone, skinned or thigh fillets
Marinade
- 1-2 tsp chilli powder
- 1 tsp turmeric
- 1 tsp coriander seeds, crushed
- ½ tsp black pepper, crushed
- 1 tsp garam masala
- ½ lemon
Curry
- 1 tbsp rapeseed oil
- 10 curry leaves
- 1 tsp cumin seeds
- 1 onion
- 4 cloves garlic, sliced
- 7cm piece ginger, julienne
- 2 green chillies chopped
- 4 green chillies, whole (optional)
- ½ lemon, cut 2 slices and keep the rest
- handful of coriander
Method
- Put the chicken into a large bowl and sprinkle with the chilli powder, turmeric, garam masala, ground coriander, black pepper, salt, lemon juice and stir to coat. Leave for 10 minutes.
- Heat 1 tbsp oil and add cumin seeds until they sizzle.
- Add the sliced onion and stir through until they start to colour and turn golden.
- Add the garlic and then stir in the ginger and all the chillies.
- Add the curry leaves then add the chicken pieces and coat with the mixture on a high heat to seal the meat.
- Reduce the heat to low add the two slices of lemon and place the lid on the pan. Leave to cook for about 20-40 minutes (depending on the meat you use).
- Stir every now and again until it’s cooked through and the chicken is coming away from the bone.
- Remove from the heat and squeeze in the lemon, sprinkle with coriander and serve.
Served with
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