Wednesday, September 19, 2012

Lemongrass Chicken Curry

Yum
Get ready for some lemon recipes this week.  I bought a big bag of lemons from Costco and I need to use them up.  First up, this Lemongrass Chicken Curry.  Actually the flavors of lemon come from the lemongrass as well as a fresh lemon.  This lemony curry goes perfect with any of my savory yellow rices.  I really enjoyed the fresh and bright flavor of this dish.  Of course, you can adjust the lemon to your taste and if you don't like tangy dishes steer clear from this one because it's not for you.  But if you like a little tang with spice and loads of aromatic flavors, I suggest you give this one a try.  It's really gorgeous.

 Ingredients:
2lbs chicken breast cut into large pieces
1 onion (red or white) sliced
2-3 green chilies sliced (or green bell pepper)
15-20 curry leaves
2 stalks lemon grass (bruised and cut into 2 inch pieces)
2-3 pandan leaves
1 (1 inch piece cinnamon stick)
1 lemon  (juiced)
1 heaping teaspoon turmeric powder
1 1/2 tsp fenugreek seeds
3-4 green cardamom pods
3-4 cloves
3 cups chicken broth
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
1 can (15oz) coconut milk
salt and black pepper tor taste
red chili flakes to taste
whole dried red chilies (optional)
cornstarch as needed

Directions:
Cut chicken and season it with salt and black pepper.  Add some cornstarch to coat outside of chicken lightly.  In a large pan heat 2Tb canola oil.  Fry curry leaves, pandan leaves, lemongrass for 1 minute in oil.

Then add the chicken and fry for 3-4 minutes until outside of chicken is browned.  Next add ginger, garlic, fennugreek seeds, cardamom, cloves, cinnamon stick and cook for another 2 minutes.  Finally add onion and green chilies and some salt.  Fry for another 2 minutes.   Then add turmeric powder, red chili flakes and whole red chilies.  Fry for another 1 minute.
 Add the juice of the lemon and chicken stock and more salt to cook.  Cook for 15-20 minutes on medium high heat.  Finally add coconut milk and cook for another 2 minutes.  Taste for salt and seasoning.  Serve over rice. Enjoy.


Suggested Rice Recipes:
Sri Lankan Fragrant Yellow Rice 
My Mother's Yellow Rice 


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16 comments:

  1. awesome!!!!!!!!!!!!!amazing dish......gorgeous clicks....am just drooling out here!

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  2. Lovely dish! So delicious looking and great recipe too! Looking forward to your lemon recipes!:)

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  3. unbelievable flavor!!!
    your blog reminds me of the days i have spend to bangkok and all those amazing dishes i have tried!!!

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  4. Yummy and such a super flavourful chicken curry.

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  5. That sounds so fresh yet so fall-ish. Never tried lemongrass but I would love to. I always get so hungry when I visit your blog, Ramona :) And it's after lunch but not yet time for dinner.. Have a great day, my friend!

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  6. I saw a lemon grass in a store! I can make it now :) I like curry so much.

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  7. Oh yum, I love lots of lemons. This curry sounds wonderful!

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  8. Ramona I love lemon grass and of course the curry leaves. Your curries always look so tasty, I wish you lived near me so I can try the real thing. Mine never really quite turns out. Hope you are having a great week my friend.

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  9. Your food styling is amazing! Another yummy dish!

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  10. I also have a big bag of lemons in my fridge! And I love lemongrass in my curries. This looks and sounds amazing!

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  11. Lemon away my friend, this is a delicious way to start :D

    Cheers
    Choc Chip Uru

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  12. Lemongrass really bumps the flavor in curries and this one too looks absolutely delicious.

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  13. I like that you use curry leaves in all your curries, just like me. :D I grew up in a household where a curry without curry leaves is considered blasphemous (must be because we are Sri Lankan). I'm also averse to coriander leaves and often replace them with parsley or curry leaves. The chicken curry looks delish.

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  14. Looks amazing, I will definitely have to try it out!

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  15. If this the first of your lemon recipes,then bring 'em on! Love this recipe!

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