White Chicken Curry Recipe

Name: White Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast; 2 tablespoons vegetable oil; 1 bay leaf; 1 star anise; 2 whole cloves; 1 inch cinnamon sticks, rind (2.5 cm) or 1 inch cassia (2.5 cm); 2 onions, halved and thinnly sliced; 150 g indian beans or 150 g green beans; 450 -500 ml coconut milk; 20 g fresh ginger, cut into very fine stripes; 2 -5 tablespoons fresh coriander (personal preference, can also be left out altogether); 1 lime, juice and zest of; curry paste; 2 teaspoons vegetable oil; 1 large onion, halved and sliced; 20 g fresh ginger, chopped; 10 garlic cloves, chopped; 1 inch cinnamon sticks, rind or 1 inch cassia; 2 whole cloves; 1 teaspoon fennel seed; 1 teaspoon coriander seed; 2 green cardamoms, pots; 4 -8 green chilies (depending on type of chilli and your heat tolerance); 30 g cashew nuts; 100 g natural yoghurt; garnish; coriander leaves; lime slice

Servings: persons

1 lb chicken breast
2 tablespoons vegetable oil
1 bay leaf
1 star anise
2 whole cloves
1 inch cinnamon sticks, rind (2.5 cm) or 1 inch cassia (2.5 cm)
2 onions, halved and thinnly sliced
150 g indian beans or 150 g green beans
450 -500 ml coconut milk
20 g fresh ginger, cut into very fine stripes
2 -5 tablespoons fresh coriander (personal preference, can also be left out altogether)
1 lime, juice and zest of
curry paste
2 teaspoons vegetable oil
1 large onion, halved and sliced
20 g fresh ginger, chopped
10 garlic cloves, chopped
1 inch cinnamon sticks, rind or 1 inch cassia
2 whole cloves
1 teaspoon fennel seed
1 teaspoon coriander seed
2 green cardamoms, pots
4 -8 green chilies (depending on type of chilli and your heat tolerance)
30 g cashew nuts
100 g natural yoghurt
garnish
coriander leaves
lime slice

1
curry paste:
2
Heat oil in a skillet or heavy bottom pan. Add sliced onion, ginger, garlic, all spices mentioned in the paste section, green chillies (seeds removed) and cashew nuts. Fry over medium heat until onions are soft and slightly brown. Let mixture cool and puree in a blender with the yoghurt to a fine paste.
3
Cube the chicken breasts into 1 inch pieces. Put them into a bowl. Cover with the curry paste, mix well and leave to marinate in a cool place for at least 1 hour and up to 1 day.
4
Heat oil in a skillet with a high rim, wok or heavy bottom pan. Add the laurel leaf, the star anise, the cloves and the cinnamon or cassia rind. Fry for 1-2 minutes. Add onion and fry over low heat until soft and translucent.
5
Add chicken including marinade and the beans, fry over low-medium heat for 3-5 minutes. Add coconut milk and ginger stripes and simmer for 10-15 minutes or until the chicken is cooked. Remove immediately from heat when cooked.
6
Before serving, add the fresh coriander leaves and the grated rind and juice of the lime.
7
Serve with rice and garnish with coriander leaves and lime slices.

7691

kcal

Calories

353

Fat

699

Carbs

392

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 lb chicken breast, 2 tablespoons vegetable oil, 1 bay leaf, 1 star anise, and more.

Yes, White Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Chicken Curry

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