No, this is not a Chicken Korma recipe. While doing my research, I realised the declaration is necessary at the very beginning of the post, after encountering the internet search results against the word ‘White Chicken Curry’.
OK! Now the question is, if this is not a Korma recipe, then what is this?
Well, to answer to all the wandering minds, this is a simple ‘White Chicken Curry’ recipe, born out of the boredom of cooking and eating only one kind of homemade chicken curry, combined with a good fortune of tasting a special chicken recipe, prepared by my cousin. I can say, that very good fortune pushed me to discover my very own ‘White Chicken Curry’ recipe, after realising the vast possibilities of innovations with our humble friend chicken.
What next! The recipe was a hit with my family and friends and most importantly it clicked my taste buds too. Also, this very ‘White Chicken Curry’ recipe is based on coconut milk, is surprisingly light in tummy and light on spice. Thus, this dish can be easily experimented with children without the age old guilt factor of putting something unhealthy in their mouth, or, pushing something to their mouth for which either you have to hire Undertaker to fight on behalf of you, or, to train you to win the fight against these little monkeys😭. The preparation is also hassle free and tastes best with the process of slow cooking method.
So, whether you are that bachelor who is vowing every day to cook something exciting, but giving up after imagining the effort, or, you are the person who is in that extreme state that you are repeating the same special dish every weekend, since the last six months, then it is about time you take up this recipe and include it in your menu immediately.
So, here is another step towards making your journey in kitchen more enjoyable.
Also, post you include this recipe in your family menu, do try the other chicken recipe called ‘Pressure Cooker Chicken Curry Recipe’ from this blog.
Recipe: White Chicken Curry
Preparation Time: 30 minutes (approx.) Cooking Time: 1 hour 30 minutes on sim (approx.) Equipment used: A grinder, a pan and a turner Serves: 7-8
Ingredients:
- 900 gm chicken
- 6 onions
- 1/3 cup garlic cloves
- 1.4 inch X 1.1 inch ginger
- 1 green chilli
- 1/3 cup cashew nuts
- 5 tablespoons coconut cooking oil
- 1 bay leaf
- 3 cinnamon sticks, each measuring 1.5 inches
- ¼ teaspoon mustard seeds
- 1 red chilli
- 200 ml coconut milk
- 10 – 15 curry leaves
- ½ teaspoon garam masala powder
- 1 teaspoon salt
- 1/8 cup butter
- ¼ teaspoon pepper
Method:
- Clean the chicken pieces thoroughly and keep them aside
- Grind onion, garlic, ginger, green chilli and cashew to a smooth paste
- Heat a pan and add 5 tablespoons of oil
- Temper the oil with mustard seeds, bay leaf, cinnamon stick and red chilli
- Add the ground paste into the pan and fry the paste for 20 – 25 minutes on sim
- Add the chicken pieces to the fried paste and stir the pieces to mix thoroughly with the paste
- Add coconut milk, curry leaves and garam masala powder and, cover the pan and leave it to cook on sim, till the chicken pieces are tender
- When the chicken pieces are tender, add salt, butter and pepper
- Remove from heat and enjoy the yummy creamy chicken with piping hot rice
Clean the chicken pieces.
Grind the ingredients to a smooth paste.
Temper coconut oil with mustard seeds, bay leaf, cinnamon stick and red chilli.
Add the ground paste and fry them.
Add the chicken pieces and mix thoroughly with the paste .
Add coconut milk.
Add curry leaves and garam masala powder.
Cover the pan and leave it to cook on sim, till the chicken pieces are tender.
When the chicken pieces are tender, add salt, butter and pepper.
Remove the pan from heat.
Tips:
- If you find it hard to get a smooth paste, you may add little water while grinding the ingredients
- You may add pepper corns while tempering the oil
- Instead of coconut oil, you can use any kind of vegetable oil or rice brand oil. Avoid using strong flavoured oil like mustard oil
- For spice lovers, add more green chillies to the gravy
