How To Make White Chicken Curry

Marinate the chicken for an hour with all the spices to make the chickrn soft and tender.

Ingredientschicken breast- 1bVegetable oil- 2 Tbspbay leaf- 1star anise- 1whole cloves- 2 cinnamon sticks, rind (2.5 cm)thinnly sliced- 2 onionsIndian beans- 150 gmsgreen beans- 150 gms coconut milk- 450 to 500 mlfresh ginger- 20 gm fresh coriander- 2 to 5 TbspLime juice

Ingredients

Curry pasteteaspoons vegetable oil- 2 TbspLarge onion, halved and sliced- 1 onionfresh ginger, chopped- 20 gmsgarlic cloves, chopped- 10 inch cinnamon sticks, rindwhole cloves- 2 teaspoon fennel seed- 1 Tbspteaspoon coriander seed- 1Tbspgreen cardamoms, pots- 2green chilies- 4 to 8 cashew nuts- 30 gmsnatural yoghurt- 100 gmsgarnishcoriander leaveslime slice

How to make?

Heat the pan and then add ginger, onion, garlic, green chilies and cashew nut. Fry till the onion becomes soft.And then cool and make a paste.Mix the paste with chicken breast and keep for an hourHeat the pan and add bay leaf, cloves, cinnamon and cassia rind. Fry for 1 minutes and then add soft onion.

Then add marinated chicken and the beans fry for some time.Add coconut milk grated ginger and cook the chickenAfter the chicken is cooked turn off the gas flameAdd fresh coriander leaves and lime juiceServe with white rice

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