Creamy Lemon Chicken Curry

A rotisserie chicken can be a pretty useful thing to bring home on a weeknight. The kids like the chicken as is, for us I need to do a little more, but nonetheless gets dinner done real quick. There are several things that I have done to dress the chicken up. This recipe is one example and I shall in time talk about others. The sauce for this chicken is simple and rich. It can be used to cook shrimp or tofu if you wish.

Creamy Lemon Chicken Curry

Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 4 people

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

Method of Preparation

1. 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.
2. 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.
3. Place the mixtur in a blender with the water and blend until nice and smooth.
4. Return the sauce into the cooking pot. Cut the lemon and squeeze in the juice.
5. Add in the cardamoms, cream, bell peppers, peas and the chicken and simmer the mixture on low for 10 minutes.
6. Remove from the heat, stir in the cilantro and place in a serving bowl.
7. Add freshly ground black pepper and serve with rice.