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White Korma Chicken Curry (Safed Murgh Korma)

This curry comes to us from the city of Agra, the famous city in India where was built the majestic Taj Mahal, in Northern India. This Korma or white curry is easy to differentiate from its special feature of being a sauce that is white.

| Yield: 4 servings | Preparation: | Cooking time: | Total time: | | by:

Ingredients (for four guests):

* 2 lb. boneless chicken thighs or breasts,
* 2 teaspoons poppy seeds,
* 1 cup plain yogurt (not the light version),
* 1/3 cup ghee,
* 1/2 cup whole almonds, sliced
* 1/2 cup cashew nuts,
* 2 bay leaves,
* 2 onions, chopped
* 4 green cardamom pods,
* 4 cloves garlic, finely minced
* 1 tablespoon chopped ginger,
* 1 green pepper,
* 1 clove,
* 1/2 teaspoon nutmeg,


1) Make the poppy seeds soak in a little water for 45 minutes; drain and mash them using a coffee grinder.

2) Drain yogurt by wrapping it in cheesecloth and by hanging it for approximately 1 hour, to make it lose its whey; once this time is up, pour in a bowl and give it a creamy texture by whisking it.

3) Melt the ghee in a pan, put the cashews in, also the almonds, the bay leaves and cook for 8 minutes over low heat setting; after this put the chopped onions in, fry them until slightly browned for another 7 to 8 minutes, finally add the green chillies, cardamoms and ground poppy seeds.

4) Pour one cup of water in the pan, simmer ten minutes, remove bay leaf and cardamom then allow this mixture to cool down. Liquefy, pouring this spice and nuts mix to the bowl of your blender and pulsing until as smooth as possible.

5) Scoop 1 more tablespoon of ghee in the skillet, mix the ginger in along with the garlic, sliced green pepper and clove; also add the chicken pieces and cook until the chicken is about halfway cooked.

6) Reduce heat setting, add the yogurt, continue cooking while stirring constantly. Mix in the ground spice and nuts mixture and the nutmeg, a bit of salt, a little bit hot water and simmer until chicken is done, or around 1/2 hour.