Sunday 18 September 2016

Chicken White Curry

Chicken in white gravy is an easy dish with ingredients everyone has in their pantry. I wanted to try this recipe for over a year now. My grandaunt in Udupi makes this amazing dish and I got the recipe from her. In spite of this dish being easy-to-cook, I would end up cooking chicken curry with the classic masala recipe instead of this one. I finally pushed myself to try it and realized this dish is easier and faster to cook than my usual chicken curry, and boy it is delicious!!

This is made with coconut milk. Instead of coconut milk just grind the coconut to a very smooth paste. This won’t change the taste and will save a lot of time.The turmeric added gives the dish a cream color. If you prefer a white gravy then skip the turmeric.

Chicken – 1 kg
Onion – 4 medium
Tomato – 1 medium
Green chillies – 6 to 8 large ones (10 to 12 small ) – Depends on the spicyness
Lemon - 1
Turmeric – 1 tsp

Paste 1
Garlic – 15 cloves
Ginger - 2 inch piece

Paste 2

Khus Khus - 2 tsp
Cloves – 5 to 6
Cinnamon – 1 inch
Cardamom – 4 to 5
Cashew – 15

Paste 3
Coconut – 1 medium grated


1. Grind the ginger and garlic to make a smooth paste
2. Marinate the chicken with this paste, lime and salt.
3. Grind the ingredients under paste 2 to make a smooth paste and keep aside.
4. Grind the coconut to a smooth paste or extract coconut milk.
5. In a wok add the chicken and let it cook.
6. Meanwhile in another wok ,heat some ghee
7. Add the green chillies and sauté it.
8. Then add the onion and cook until translucent.
9. Add paste 2 to this fry it lightly.
10. Then add turmeric and chopped tomato and sauté.
11. Add this mixture to the cooked chicken and mix.
12. Finally add the coconut paste or extract coconut milk.
13. Add salt to taste.

Serve hot with ghee rice or pulav.

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