Lemony & Peppery Green Chicken Curry

       
          Want to have a light chicken curry for dinner? Then here is this delicious lemony and peppery flavoured dish just for you. I went a little low on the spice level, but it can be adjusted accordingly. Increase the quantity of pepper or green chilies if you want it to be spicy and make it a soup like consistency if desired. 

          I added some coriander stalks along with the leaves for the gravy base. For more intense flavour, drop in a few kaffir lime leaves. This will give the dish a lingering aroma. It can be relished either with plain steamed rice, jeera rice, plain Biryani, naan, paratha or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1/2 kg chicken, curry cut
• 2-3 tbsp. oil
• 1 tsp. pepper powder
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. lemon juice
• 1/2 tsp. lime zest
• 1 small onion, chopped
• 1" ginger, chopped
• 3-4 garlic, chopped
• 1-2 green chilies
• 10-12 coriander stalks, chopped
• 2 tbsp. coriander leaves
• 1 tsp. roasted cumin powder
• coriander leaves, sliced lime & sliced onion to garnish (opt)

          Marinate the chicken pieces with 1 tbsp. oil, 1 tbsp. 1 tbsp. lemon juice, lemon zest, salt, 1/2 tsp. pepper powder and 1/4 tsp. turmeric powder for an hour.

          Grind the onion, ginger, garlic, green chilies, coriander stalks and coriander leaves into a smooth paste. Keep aside.

          Heat 1 tbsp. oil in a pan and shallow fry the chicken pieces till light brown. Drain on a kitchen towel and keep aside.
   
          Heat remaining oil and saute the ground paste till the oil separates. Add the fried chicken, salt to taste, cumin powder, remaining turmeric powder and 2 cups water.

          Simmer, covered on a low to med. flame till they turn soft and the gravy reduces according to the desired consistency.

          Add the remaining lime juice and pepper powder. Mix well and serve, garnished with coriander leaves, sliced lime and onion.

             Marinate chicken with oil, salt, pepper powder, turmeric powder, lime zest &
             lime juice for an hour.
  

                 Grind onion, ginger, garlic, green chilies, coriander stalks & coriander leaves 
                  into a smooth paste.

                             Heat 1 tbsp. oil & fry chicken pieces till light brown in colour.

                             Heat remaining oil & saute the ground paste till oil separates.

                                Add turmeric powder & cumin powder followed by the 

                       chicken, salt & 2 cups water. Cook, covered till gravy is slightly thick.

                              Serve, garnished with coriander leaves, sliced lime & onions.