Coondapur Chicken White Curry Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with turmeric powder, red chili powder, ginger-garlic paste, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until golden brown. Then, add the marinated chicken and cook until it turns white.
• STEP 4.In a separate bowl, mix coconut milk, cashew paste, and poppy seed paste. Add this mixture to the chicken and cook for another 10 minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• You can adjust the spice level by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream to the curry.
• If you don't have poppy seed paste, you can substitute it with ground almonds or cashews.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Coondapur Chicken White Curry with steamed rice or roti for a complete meal.