Persian Style Chicken Curry

 We Persians like to come up with our own version of pretty much any cuisine. We add Saffron or lime juice to anything you can think of and call it our own :). We have our own version of Beef Stroganoff, which is served with string potatoes instead of noodles, our own version of Spaghetti (which we call Macaroni- we even have our name for this dish), which has saffron in the meat (yes, saffron in Italian food), and finally the Persian Style Chicken curry which is one of my favorites. Without getting into too much details, here is the recipe.

Serving: 4 people


1/2 lb. chicken thighs
1 cup chopped yellow onion
1/2 cup green peas (frozen or canned)
1/2 cup heavy whipped cream
1/3 cup plain yogurt
2 Tbs fresh lime juice
1 cup sautéed mushrooms
3 Tbs Madras curry powder
1 Tbs corn starch.
Salt and pepper to taste


Chop the onions finely. Add oil to a pan and fry the onions until golden. Add the chicken  thighs to the onions and saute them for about 5 minutes or until the outer surface of the chicken becomes golden. Add the curry powder, mix well and add about 4 cups of water, then add the peas, salt and pepper, and let it cook for about 30 minutes.

In the meantime, wash the mushrooms, slice them and saute them with butter in a separate skillet.

Add the cream and the yogurt to the chicken mix, stir well and let it cook for another 5-10 minutes.
Dissolve the corn starch in 1/2 cup cold water and add to the mixture. The corn starch will help thicken the stew. Add the lime juice and  let the stew cook for 10 more minutes or until it thickens a little bit.

Finally add the mushrooms.  Serve with Basmati rice and enjoy!