WHITE CHICKEN CURRY

White chicken curry / Cashew chicken is made with cashew nut and cream, full of flavor, a soothing comfort food that is always a crowd fave !

White chicken curry, rich and creamy

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creamy cashew chicken curry

INGREDIENTS ALTERNATIVES

Cashew nut alternatives:

Basically any nut without skin or that can be peeled on cooking can go into this recipe. Say you have a box of (salted or unsalted) nuts you want to use up. This is the perfect recipe.

  • Almonds ,Hazelnut, Pine nut, Macademia, Brazil nut, Peanut.

NOTE:

  • Just don’t go over board with the nuts as the gravy will thicken up and dry up if the nuts are too much.
  • If salted ones are used make sure to rinse before using it in the curry so it does not turn out too salty.
  • Raw nuts work perfect in this recipe. Flavored & spiced may not work so well.

Dairy free alternatives for cream :

Remember there is yogurt already used for marinating so all you can do is cut down the dairy richness.

White chicken curry will taste good with any of the below mentioned it won’t be the same but at least make sure to use unsweetened.

  • Cashew milk, Almond milk, Coconut milk or Canned cream of mushroom
white chicken curry with cream and cashewnut

FREQUENTLY ASKED QUESTIONS

  1. Why is white chicken curry a must try dish?

White chicken curry is a mild and delicious kid friendly dish that does not have too many ingredients and it can be quickly put together on a weeknight. A perfect recipe to introduce ‘curry’ to someone new to strong spices. White chicken curry heavily relies on the rich creaminess from the nut and cream which is quite soothing to the palate

2 . What can I use instead of dried fenugreek leaves ?

White chicken curry is very forgiving and you could work on the flavor profile:

Omit the fenugreek leaves and go with any one of the dried spice like mint, rosemary, thyme or any other Italian spice mix.

3. How can I make this curry spicier?

Add slit green chilies while cooking the chicken or white pepper powder to increase the heat. Or whole spices like cinnamon, cloves, cardamom etc to increase the flavor. Avoid anything in powdered form as it will alter the creamy white color.

4. Must use :

Use bone in chicken drum stick or thigh pieces for best flavor. If you have to use chicken breast replace half cup water with chicken broth or chicken stock. Make sure to cook the chicken pieces on low heat so the pieces don’t get tough and rubbery.

How to make White chicken curry?

  • Make gashes on the chicken pieces and marinate with yogurt , ginger garlic paste and salt cover and keep aside or refrigerator for 40 minutes.
  • Meanwhile -Tranfer all ingredients given under (For the curry) into a pot and cook until everything is soft pouring halr a glass of water. If using instant pot 10 minutes in manual mode and natural pressure release). Allow this to cool down then grind to smooth paste.
  • Heat a heavy bottom pan or non stick and add cooking oil – 2-3 tsps when it heats up arrange the marinated chicken in a single layer.After 5 minutes on high heat turn the chicken.Pour the remaining yogurt from the marinade.
  • Now add the cooked onion and cashew paste on the chicken. Cover and cook for 10 minutes on medium heat. Add 1/2 glass water.Reduce heat,cover and simmer for 30 minutes.
  • Add the dried fengreek leaves by slightly powdering it inside your palm of your hand. Allow the curry to simmer for a few more minutes.
  • Finally add cream mix until well combined, give it a minute to heat up then switch off heat. Sprinkle chopped coriander leaves and the chicken curry is ready to be served.

White Chicken Curry

Delicious creamy white chicken curry
Course Curry, Main Course
Cuisine Asian, Indian
Prep Time 10 minutes
Cook Time 40 minutes
Marinate and rest for 40 minutes

Equipment

  • Stove top recipe
  • Blender

INGREDIENTS :

  • 4-6 Chicken drumsticks (leg piece)
  • 2-3 tsp Cooking oil (Vegetable oil or Olive oil preferred)

To marinate –

  • 1/2 cup Plain unflavored yogurt ( Greek yogurt works best)
  • 1 tsp Ginger garlic paste
  • Salt to taste

For the curry –

  • 1 Small piece Ginger
  • 4-5 cloves Garlic
  • 1/2 cup Broken cashew nut pieces (raw) Other alternatives above
  • 1 green chili (any variety is fine) serrano or Indian variety
  • 1/2 small Red/ white onion- roughly chopped

Finishing Touches –

  • 1/2 Cup Heavy cream (Full fat used here) Other alternatives above
  • 1 -2 tsp Dried Fenugreek leaves (Methi leaves) (Donot add more it will turn the curry bitter)
  • Few sprigs Coriander leaves / cilantro -chopped

INSTRUCTIONS :

  • Make gashes on the chicken pieces and marinate with yogurt , ginger garlic paste and salt cover and keep aside or refrigerator for 40 minutes
  • Meanwhile -Tranfer all ingredients given under (For the curry) into a pot and cook until everything is soft pouring halr a glass of water. If using instant pot 10 minutes in manual mode and natural pressure release)
    Allow this to cool down then grind to smooth paste.
  • Heat a heavy bottom pan or non stick and add cooking oil – 2-3 tsps when it heats up arrange the marinated chicken in a single layer.
    After 5 minutes on high heat turn the chicken.
    Pour the remaining yogurt from the marinade.
  • Now add the cooked onion and cashew paste on the chicken. Cover and cook for 10 minutes on medium heat. Add 1/2 glass water.
    Reduce heat,cover and simmer for 30 minutes.
  • Now add the dried fengreek leaves by slightly powdering it inside your palm of your hand. Allow the curry to simmer for a few more minutes.
  • Finally add cream mix until well combined, give it a minute to heat up then switch off heat.
  • Sprinkle chopped coriander leaves and the white chicken curry is ready to be served.

Video

Some of the other mild yet flavorful curries you might like to try are :

Very few ingredients with no spice powders still produces a rich & delicious curry is worth taking a note.

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