Non-Vegetarian

Easy White Chicken Curry

A bowl of white chicken curry garnished with coriander and onion rings.
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As the name signifies “White Chicken Curry” it basically is white in colour and hence red chilly powder and tomatoes are not used in this recipe. Despite of minimal spices and ingredients this dish is full of flavor.

My daughter loves this chicken curry. It’s one of her favorite dishes. There are quiet a few ways to prepare this as some use fresh cream along with cashew paste. I too have a couple of ways to prepare this. However this particular white chicken curry recipe I have inherited from my mother who usually doesn’t use much of cream in her cooking as a matter of fact I have never seen her using fresh cream at all in any of her dishes.

Hence you will not need any fancy ingredients as such for this Indian White Chicken curry recipe. You probably will be able to make it with the ingredients you have at home.

So, lets get on with it and I hope you enjoy it.

A bowl of white chicken curry garnished with coriander and onion rings.

Easy White Chicken Curry

White Chicken Curry is white in colour hence red chilli powder and tomatoes are not used in this recipe. It has great subtle flavours.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Cooking Pot

Ingredients
  

  • 500 grams Chicken
  • 3 tbsp Yoghurt
  • cup Coconut milk
  • 1 tbsp Ginger/Garlic paste
  • 1 tsp Coriander powder
  • ¾ tsp Cumin powder
  • ¾ tsp Garam masala powder
  • 3 tbsp Oil
  • 1 tsp Shah jeera
  • 1 Bay Leaf
  • 1 Green Cardamom
  • 3 Cloves
  • Salt as required
  • 1 tbsp Coriander Leaves finely chopped for garnishing

Onion and Green Chilli Purée

  • 3 medium Onions
  • 2 Green Chillies

Cashew and Almond Paste

  • 25 Cashew Before grinding into paste soak in warm water for 5 mins
  • 5 Almonds Before grinding into paste soak in warm water for 5 mins and then remove the skin

Instructions
 

  • In a cooking pot on medium heat add the oil once heated add in the bay leaf, cloves, green cardamom amd shah jeera. Cook for a few seconds until it gets aromatic.
    3 tbsp Oil, 1 Bay Leaf, 1 Green Cardamom, 3 Cloves, 1 tsp Shah jeera
  • Then add the onion/ chilly paste and fry until it changes to light pink in color. After which add the ginger/garlic paste and fry for a minute until the raw smell goes away.
    3 medium Onions, 2 Green Chillies, 1 tbsp Ginger/Garlic paste
  • Now add the nut paste (cashew/almond) and fry by adding little water at a time until the raw taste goes away.
    Once the raw taste has gone, lower the flame and add in the yoghurt.
    Cook for five minutes stirring occasionally. Now, add the coconut milk and the remaining spices namely coriander powder and cumin powder.
    3 tbsp Yoghurt, ⅓ cup Coconut milk, 1 tsp Coriander powder, ¾ tsp Cumin powder
  • Keep frying for five minutes by adding little water at a time.
    Now add the chicken and fry on high flame for three minutes. Add some water until the chicken is submerged, also at this point add the garam masala powder. Set the flame on high and cover the vessel with a lid.
    Once you see the curry boiling then lower the flame to slow.
    Cover and cook the curry for around ten minutes or until the chicken is done.
    500 grams Chicken, ¾ tsp Garam masala powder
  • Open the lid, add the desired quantity of water for the thickness of the gravy and adjust the salt as per the requirement. Cook for sometime till the gravy thickens a bit.
  • Lastly garnish with coriander leaves and serve either with roti or rice.
    1 tbsp Coriander Leaves

Notes

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