White Chicken Curry

"This is an outstanding curry that has been adapted from Atul Kochhar's book Indian Essence. The chicken has to be marinated for at least one hour and up to 1 day, so plan ahead."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
26
Serves:
4

ingredients

Advertisement

directions

  • curry paste:

  • Heat oil in a skillet or heavy bottom pan. Add sliced onion, ginger, garlic, all spices mentioned in the paste section, green chillies (seeds removed) and cashew nuts. Fry over medium heat until onions are soft and slightly brown. Let mixture cool and puree in a blender with the yoghurt to a fine paste.
  • Cube the chicken breasts into 1 inch pieces. Put them into a bowl. Cover with the curry paste, mix well and leave to marinate in a cool place for at least 1 hour and up to 1 day.
  • Heat oil in a skillet with a high rim, wok or heavy bottom pan. Add the laurel leaf, the star anise, the cloves and the cinnamon or cassia rind. Fry for 1-2 minutes. Add onion and fry over low heat until soft and translucent.
  • Add chicken including marinade and the beans, fry over low-medium heat for 3-5 minutes. Add coconut milk and ginger stripes and simmer for 10-15 minutes or until the chicken is cooked. Remove immediately from heat when cooked.
  • Before serving, add the fresh coriander leaves and the grated rind and juice of the lime.
  • Serve with rice and garnish with coriander leaves and lime slices.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Cooking is my passion!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes