Lemongrass Chicken Recipe – Authentic Indian-Style Stir-Fry

Last Updated on 5 months ago by Neha Deshmukh

Lemongrass Chicken Recipe – Authentic Indian-Style Stir-Fry

Hey everyone! I’m so excited to share this Lemongrass Chicken recipe with you. It’s a dish that’s become a real favorite in my kitchen – a beautiful blend of Indian flavors with a fragrant Southeast Asian twist. I first stumbled upon a version of this while travelling, and I’ve been tweaking it ever since to get it just right. It’s surprisingly easy to make, and the aroma while it’s cooking is absolutely incredible!

Why You’ll Love This Recipe

This isn’t your average chicken stir-fry. The lemongrass really elevates the flavor profile, giving it a bright, citrusy note that pairs beautifully with the warm spices. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, it’s a fantastic way to explore the delicious intersection of Indian and Southeast Asian cuisine. You’ll love how easily the flavors come together!

Ingredients

Here’s what you’ll need to make this Lemongrass Chicken:

• 3 large boneless chicken breasts (about 600-700g)
• 0.5 tsp turmeric powder
• 1 medium-sized onion
• 2 large tomatoes
• 2 stalks of lemongrass (fresh bottom part only)
• 2 tbsp light cooking oil (vegetable, canola, or sunflower oil work well)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sambal olek
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Fresh Lemongrass: Seriously, don’t skip this! It’s the star of the show. Look for firm stalks with a fresh, citrusy scent. You’ll only use the bottom part, where the flavor is most concentrated.
• Sambal Olek: This chili paste adds a lovely depth of flavor and a gentle heat. It’s readily available in most Asian grocery stores.
• Turmeric: A staple in Indian cooking, turmeric not only adds a beautiful color but also boasts amazing health benefits. It’s a must-have in my spice rack! I love how it subtly warms the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken ready. Marinate the chicken pieces with the turmeric powder and a pinch of salt. Let it sit for about 10 minutes – this helps tenderize the chicken and infuse it with flavor.
2. While the chicken marinates, let’s make the sauce. Blend the onion, tomatoes, and lemongrass into a smooth paste. Add a little water if needed to get it moving.
3. Heat the oil in a wok or large frying pan over medium-high heat. Pan-fry the marinated chicken until it’s lightly browned. Don’t worry about cooking it all the way through at this stage, we just want some color. Remove the chicken and set it aside.
4. In the same wok, sauté the minced garlic, ginger, and sambal olek for about 30 seconds, until fragrant. This is where your kitchen will start to smell amazing!
5. Add the blended tomato-onion-lemongrass paste to the wok and cook on medium heat, stirring constantly, for 5-7 minutes. You’ll know it’s ready when the oil starts to separate from the sauce.
6. Return the chicken to the wok and mix well with the sauce. Add a little water to adjust the thickness of the sauce to your liking. Season with salt.
7. Cover the wok and simmer for 5-6 minutes, or until the chicken is fully cooked through. Serve hot with rice or bread!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the wok when browning the chicken. Work in batches if necessary to ensure even cooking.
• Keep stirring the sauce! This prevents it from sticking and burning.
• Taste as you go and adjust the seasoning to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder flavor, use less sambal olek. For a fiery kick, add a pinch of chili flakes or a finely chopped green chili. My friend, Priya, loves to add a scotch bonnet pepper for a real heat!
• Festival Adaptations: This dish is fantastic as part of a larger Indian feast, especially during celebrations. It pairs beautifully with biryani, naan, and raita.
• Protein Swap: Feel free to use prawns or firm tofu instead of chicken for a vegetarian option.

Serving Suggestions

This Lemongrass Chicken is incredibly versatile. Here are a few of my favorite ways to serve it:

• With fluffy basmati rice – a classic pairing!
• With warm naan bread for soaking up all that delicious sauce.
• Alongside a simple cucumber and tomato salad for a refreshing contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What is the best way to prepare lemongrass for this recipe? Trim the tough outer layers of the lemongrass stalk and use only the tender bottom part. You can either finely chop it or blend it into a paste.
• Can I use chicken thighs instead of breast? Absolutely! Chicken thighs will be more tender and flavorful, but they will take a little longer to cook.
• What is sambal olek and can I substitute it? Sambal olek is a chili paste made from fermented chili peppers. If you can’t find it, you can substitute it with sriracha or another chili garlic sauce, but the flavor will be slightly different.
• How can I adjust the thickness of the sauce? Add more water for a thinner sauce, or simmer for a longer time to reduce it and make it thicker.
• Is this dish traditionally served with rice or bread? Both! It’s really up to your preference. In my family, we often enjoy it with both, depending on our mood.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!