White Chicken curry

This dish is one of my favorites, it's a perfect main course if you are looking for something quick and easy to prepare. It's very light, well balanced and delicious in taste. Anyone can easily prepare this dish within few minutes. I prefer serving this curry with matar pulao, (rice cooked with green peas), boiled rice or naan. 

You will need, ingredients:

• 500g chicken (I used boneless breast and thighs, all fat removed)

• 1/4 cup ghee/oil

• 1 teaspoon cumin seed

• 1/2 teaspoon peppercorn

• 2 tablespoons ginger-garlic paste

• 1 1/2 teaspoons salt

• 1 tablespoon poppy seed

• 1 tsp fennel seeds powder 

• 1/2 cup cashews, soaked, drained and ground to a paste

• 1 teaspoon vinegar

• 1 teaspoon sugar

• 1/2 cup coriander leaves finely chopped

• 2 tablespoons cornstarch

• 1 cup milk 

Step 1:

Place the chicken in a saucepan with 2 cups of water. Bring to a boil and then simmer till cooked through (about 10 minutes).

When cool, remove the chicken pieces, reserve the chicken stock and mix inside 3/4 cup milk. Make it 2 cups of quantity at least, in case add some water if required.

Step 2:

Heat the ghee/oil in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and sauté till a little darker in color.

Add the salt, fennel seeds powder and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.

Mix the remaining milk with cornstarch and add this to chicken curry, bring to a boil again, then simmer for 2 minutes.

Add the vinegar, sugar and half the coriander leaves, mix and serve hot. Garnish with the rest of the coriander leaves. Serve with basmati rice or matar pulao.

Enjoy!