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.

Laurel Randolph
Source: EatingWell Magazine, January/February 2020


Recipe Summary

45 mins
45 mins


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; protein 24.1g; carbohydrates 7.2g; dietary fiber 1.8g; sugars 3.5g; fat 5.2g; saturated fat 1.1g; cholesterol 62.7mg; vitamin a iu 988.5IU; vitamin c 44.1mg; folate 23.6mcg; calcium 28.3mg; iron 1.4mg; magnesium 35.3mg; potassium 436.2mg; sodium 400.4mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I really enjoyed this recipe! Only things I changed were using canned tomatoes since I didn't have fresh and I thought it needed curry powder. So I added about 1/2 tsp. of yellow curry powder. Served it over rice to soak up all the yummy sauce! I added it to my favorites list! Read More
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