White Chicken Curry

Step By Step

• Heat half a cup of cooking oil, on medium heat in a pan.
• Add 2 split Black Cardamoms, half an inch of cinnamon stick, 4 pieces of clove and 4 pieces of split Green cardamom.
• Stir Fry for about 3 minutes.
• Add a finely chopped medium onion.
• Fry till the onion starts to change colour.
• Add 2 tablespoons of garlic and ginger paste.
• Stir fry till the mixture is golden brown.
• Add 800 grams of Chicken.
• Fry turning over, till the chicken changes colour.
• Add one and half teaspoon of salt. We are using Himalayan Salt, but that is not necessary.
• Add one and a half teaspoon of white pepper powder.
• Add a teaspoon of black pepper powder.
• Mix Well.
• Stir Fry till the oil separates.
• Add 4 chopped green chillies.
• Mix Well.
• Add a cup of Yoghurt.
• Mix Well.
• Cover and let cook for 15 minutes.
• Uncover after about 15 minutes and stir well.
• Add the paste of 10 cashew nuts and 8 Soaked and peeled almonds.
• Mix Well.
• Add half a cup of water.
• Mix well.
• Leave to simmer for about 5 minutes.
• Add half a teaspoon of cumin seeds powder.
• Mix well.
• Cover and let cook for another 15 minutes.
• After about 15 minutes uncover and stir well.
• Add a quarter cup of fresh cream.
• Mix Well.
• Enjoy with friends and family.

Good For : 4 Servings

Things to Consider

• Follow the heat guide.
• Remember that our cooking is not an exact science so ingredients need not be exact measurements
• Please note that scaling a recipe is a simple mathematical calculation and some figures may not make sense. You will have to use your judgement to the nearest measurement
• Like any recipe feel free to experiment with the ingredients and quantities
• Please check all the ingredients for any allergens
• More information on common allergens is available here https://rubyskitchenrecipes.uk/allergens/