In 2012 May I tried a white chicken curry from Srilanka. For some or other reason the restaurant chef was not willing to share the recipe. When I came back, I made such a dish with my limited knowledge. And after so many days today I made it again for my sisters, brother, sister –in-law and their kids…..
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1 kg – chicken – curry cuts.
1 tsp - white pepper
1 cup thick curd-fresh
4- onion
50 grms cashew nut
1 tblspn black pepper
8 pods – garlic sliced
small piece – ginger sliced
1 big peace – cinnamon
2 thej patha
10- cloves
5 - cardamom
6 - green chilies sliced
50 grms butter
50 grms fresh cream
1 tspn fried white sesame seeds
2 tblspn fried raisons
salt to taste
Marinate the chicken with curd, white pepper powder and salt – keep it for 2 to 3 hours.
Cut the onion and cook in a little water till soft and grind to a paste.
Heat butter in a pan and add cinnamon, 5 cloves, thejpatha , cardamom, sliced ginger garlic, onion paste and fry .
Add the marinated chicken and sliced green chillies - cook it well – if needed we can add salt and water.
Powder the cashew nut, 5 cloves and black pepper together and add this to the curry along with the fresh cream and allow it to boil for just two minutes and add the sesame seeds and raisons - Your white chicken is ready.
Garnish it with curry leaves and chopped fresh coriander leaves.
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