How To Make White Chicken Curry
- 2 onions, sliced
- 100ml oil
- 10 green cardamom pods
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 4 bay leaves
- 2 tbsp ginger and garlic paste (combined)
- 2 green chillies, chopped retaining the seeds
- 800g diced boneless chicken
- Salt
- 200ml milk
- 1 x tin coconut milk
- 1 tsp sugar
Method
Using a large lidded frying pan or wok, heat the oil over a medium temperature and fry the onions until blonde, tip in the cardamom pods, fennel and coriander seeds plus bay leaves and cook for a couple of minutes until the whole spices have turned a shade darker. Now spoon in the ginger and garlic paste, green chillies, salt and fry for 3-4 minutes, then add the chicken and stir fry everything for 3-4 minutes until the chicken has turned a light white colour. Next pop in the milk, turn the heat up to high until the mix is bubbling for 3 minutes, turn the temperature to low, pour in the coconut milk and agitate all the ingredients. Cover and cook for 12 minutes and sprinkle in the sugar, simmering for a further 2-3 minutes.
White Chicken Curry, A Story From The North
Okay so it won’t be on the menu at your local Indian curry house, you won’t find it at your supermarket and it’ll be tough to locate on the take-away menu pushed through your letterbox. Nope, this Indian White Chicken Curry recipe tracks its origins in Awadhi cuisine, hailing from the city of Lucknow, known for its rich opulent Persian history, threaded through its gastronomy. Awadhi food is often marked by warming dishes, used to ward off stiff winters in this part of northern India.
As with all food that’s travelled across borders and generations it borrows methods, ingredients and sentiments and evolutionary process takes place to deliver contemporary versions. For this version of a white curry, I’ve tipped in a tin of coconut milk, using flavours more reminiscent of southern India coupled with the tenderising properties of milk. It’s a quick coconut chicken curry taking around 20 minutes to create and less to devour, but its influences have taken a good deal longer. From Persia across the Indian sub-continent it’s taken centuries to cultivate and it’ll take you minutes to consume.
Enjoy with fluffy white basmati rice
How To Make White Chicken Curry
- 2 onions, sliced
- 100ml oil
- 10 green cardamom pods
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 4 bay leaves
- 2 tbsp ginger and garlic paste (combined)
- 2 green chillies, chopped retaining the seeds
- 800g diced boneless chicken
- Salt
- 200ml milk
- 1 x tin coconut milk
- 1 tsp sugar
Method
Using a large lidded frying pan or wok, heat the oil over a medium temperature and fry the onions until blonde, tip in the cardamom pods, fennel and coriander seeds plus bay leaves and cook for a couple of minutes until the whole spices have turned a shade darker. Now spoon in the ginger and garlic paste, green chillies, salt and fry for 3-4 minutes, then add the chicken and stir fry everything for 3-4 minutes until the chicken has turned a light white colour. Next pop in the milk, turn the heat up to high until the mix is bubbling for 3 minutes, turn the temperature to low, pour in the coconut milk and agitate all the ingredients. Cover and cook for 12 minutes and sprinkle in the sugar, simmering for a further 2-3 minutes.
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