Naseema Kashefi prepares this richly flavored chicken curry on the milder side for New Arrival Supper Club events in Los Angeles. Add more serrano if you like it hot. Source: EatingWell Magazine, January/February 2020

Laurel Randolph


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.

  • Add chicken and increase heat to maintain a lively simmer. Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes. Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more. Garnish with cilantro and/or mint, if desired.


Read more about the New Arrival Supper Club.

Nutrition Facts

175 calories; 5.2 g total fat; 1.1 g saturated fat; 63 mg cholesterol; 400 mg sodium. 436 mg potassium; 7.2 g carbohydrates; 1.8 g fiber; 3 g sugar; 24.1 g protein; 989 IU vitamin a iu; 44 mg vitamin c; 24 mcg folate; 28 mg calcium; 1 mg iron; 35 mg magnesium;

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Rating: 4 stars
My husband and I enjoyed this however we both thought it could be a little spicer. Flavors were good and we were pleasantly surprised how much sauce there was. I served it with warm Naan bread Note this is very different from Thai Curry as there is no coconut or peanuts Read More