Hello hello; anyone feeling a little spicy 😉 ?? If so check this out….
I had numerous Lemons that where from my Aunts land that needed using up, so I decided to make a lemon curry. This is a hot curry and very zingy, not for the faint hearted 😉
It is very tasty and pretty easy to cook. Make sure you have un-waxed lemons, as you cook the lemons along with the skin so they are tender and you can eat the whole thing.
Ingredients:
Chicken; I had a whole chicken that had been chopped up into pieces
1 onion sliced
2/3 lemons sliced
1/2 red pepper diced
2 chillies left whole but puncher a few holes with a knife
2 tomatoes cut into wedges
1 tin tomato
1 desert spoon of soft brown sugar
2 Tbsp. coriander powder
1 Tbsp. cumin powder
1 cinnamon stick
3 cardamom pods bashed
1/2 a fresh piece of turmeric grated or 1 tsp ground
2 garlic cloves crushed
1″ chunk ginger grated
Oil for frying
Method:
Sprinkle the sugar over the tomato wedge. Set aside.
You can remove the skin from the chicken as it does tend to make the dish very oily, I however left it on and scooped out some of the oil later as you get more flavour.
Heat some oil and brown the chicken in batches. Set aside.
Add onions to pan and cook until soft, then add the red pepper, chillies, ginger, garlic, turmeric and spices.
Cook for a few minutes then add the sliced lemons. Stir and coat in the spices.
Add the tin tomatoes.
Mix, then add the chicken, if the juice doesn’t cover the chicken add a little water.
Season really well with sea salt.
Let the chicken cook on a simmer for 15 minutes.
Add the tomatoes and sugar, scraping all the juices from the plate.
Stir and leave to simmer for another 20 minutes or until the chicken is tender.
Serve once the chicken is cooked, as I said previously you can carefully with a ladle remove some of the oil on the top of the curry; up to you!!
Enjoy
Love Lulu xx
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Lemon Chicken Curry
by Lululemonandlace
I had numerous Lemons that where from my Aunts land and needed using up, so I decided to make a lemon curry. This is a hot curry and very zingy, not for the faint hearted 😉
It is very tasty and pretty easy to cook. Make sure you have un-waxed lemons, as you cook the lemons along with the skin so they are tender and you can eat the whole thing.
Ingredients:
Chicken; I had a whole chicken that had been chopped up into pieces
1 onion sliced
2/3 lemons sliced
1/2 red pepper diced
2 chillies left whole but puncher a few holes with a knife
2 tomatoes cut into wedges
1 tin tomato
1 desert spoon of soft brown sugar
2 Tbsp. coriander powder
1 Tbsp. cumin powder
1 cinnamon stick
3 cardamom pods bashed
1/2 a fresh piece of turmeric grated or 1 tsp ground
2 garlic cloves crushed
1″ chunk ginger grated
Oil for frying
Method:
Sprinkle the sugar over the tomato wedge. Set aside.
You can remove the skin from the chicken as it does tend to make the dish very oily, I however left it on and scooped out some of the oil later as you get more flavour.
Heat some oil and brown the chicken in batches. Set aside.
Add onions to pan and cook until soft, then add the red pepper, chillies, ginger, garlic, turmeric and spices.
Cook for a few minutes then add the sliced lemons. Stir and coat in the spices, then add the tin tomatoes. Mix, then add the chicken, if the juice doesn’t cover the chicken add a little water.
Season really well with sea salt.
Let the chicken cook on a simmer for 15 minutes.
Add the tomatoes and sugar, scraping all the juices from the plate.
Stir and leave to simmer for another 20 minutes or until the chicken is tender.
Serve once the chicken is cooked, as I said previously you can carefully with a ladle remove some of the oil on the top of the curry; up to you!!
Lulu xxx
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