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

dish.

To the recipe now

INGREDIENTS

500 gm chicken

10 cashewnuts

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

inch piece)

1 tsp fennel seeds

METHOD

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

chopped onions.

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

flame.

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

fire.

This can be tried with seafood,potatoes,

paneer,mixed vegetables,potatoes,bottle

gourd,potato and peas .