This recipe can be made as a white chicken
curry ,by opting out the turmeric.
Can be served with rotis,hoppers,stringhoppers
and steamed rice.
Less spicy , but rich,creamy finger -licking
To the recipe now
500 gm chicken
2 big onions cut into quarters
4 cloves garlic
1 inch piece ginger
1 green chilli
1/4 cup coconut
3/4 cup curd
1/2 tsp white pepper
1 tsp coriander-cummin powder
1/4 tsp turmeric ( optional)
1 tblsp kasuri methi leaves
2-3 tblsp ghee
1 onion chopped
Whole spices (cloves3,cardamons3,cinammon 1
1 tsp fennel seeds
First boil the onions and cashew together till
onion changes colour.(I kept it on the top dish
of the rice cooker to save time).Allow to cool
Grind this to a paste,with chilli,ginger,garlic
and coconut and set aside.
Heat ghee in a pan and add whole spices and
Once the onions brown lightly,add chicken with
turmeric salt ,coriander powder and allow to
cook in its juices for 10 minutes on a slow
Next add curd,white pepper mix well and add
the ground paste.
Cook for another 5- 10 minutes.
Sprinkle kasuri methi leaves and remove from
This can be tried with seafood,potatoes,
gourd,potato and peas .