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.
My Private Note
Units: US | Metric
- 1 lb chicken breast
- 2 tablespoons vegetable oil
- 1 bay leaf
- 1 star anise
- 2 whole cloves
- 1 inch cinnamon sticks, rind (2.5 cm) or 1 inch cassia (2.5 cm)
- 2 onions, halved and thinnly sliced
- 150 g indian beans or 150 g green beans
- 450 -500 ml coconut milk
- 20 g fresh ginger, cut into very fine stripes
- 2 -5 tablespoons fresh coriander (personal preference, can also be left out altogether)
- 1 lime, juice and zest of
- 2 teaspoons vegetable oil
- 1 large onion, halved and sliced
- 20 g fresh ginger, chopped
- 10 garlic cloves, chopped
- 1 inch cinnamon sticks, rind or 1 inch cassia
- 2 whole cloves
- 1 teaspoon fennel seed
- 1 teaspoon coriander seed
- 2 green cardamoms, pots
- 4 -8 green chilies (depending on type of chilli and your heat tolerance)
- 30 g cashew nuts
- 100 g natural yoghurt
- 1curry paste:.
- 2Heat 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.
- 3Cube 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.
- 4Heat 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.
- 5Add 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.
- 6Before serving, add the fresh coriander leaves and the grated rind and juice of the lime.
- 7Serve with rice and garnish with coriander leaves and lime slices.
Browse Our Top Curries Recipes
You Might Also Like...View All Curries Recipes
Nutritional Facts for White Chicken Curry
Serving Size: 1 (480 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 645.3
- Calories from Fat 441
- Total Fat 49.0 g
- Saturated Fat 27.1 g
- Cholesterol 75.8 mg
- Sodium 161.5 mg
- Total Carbohydrate 26.7 g
- Dietary Fiber 4.0 g
- Sugars 8.2 g
- Protein 30.8 g
The following items or measurements are not included: