Ma Mukherjee’s White Curry – super tasty, quick & easy recipe

This amazingly simple & tasty recipe comes courtesy of Bees, my ‘South East Asian Correspondent’. Living in Singapore the past couple of years she’s picked up a lot of great new recipes, some of which she’ll be sharing for our delight & delectation.

Ma Mukherjee’s White Chicken Curry

I (accidentally) marinaded the chicken (I used thighs) in all the ingredients rather than adding the cream & garam masala at the end but there were no ill-effects!

(I also used a blender to whizz the cashews, almonds, ginger & garlic together into a paste)

I will definitely be doing this one again but will probably add a bit more chilli powder for the extra kick that ‘Science’ likes

Ma Mukherjees Recipe:

Chicken 500g
One and half tablespoon tomato puree
Half cup of yogurt
Chopped onion 1 cup
Half a cup of almond/cashew paste (grind together in a pestle & mortar)
Half teaspoon chilli powder
Half cup sour cream
Half cup chopped ginger and garlic (again ground together to make a paste)
2 tablespoons oil
Salt to taste
Half a teaspoon of garam masala.

Marinade chicken in all ingredients except the onion, oil, cream and garam masala
Heat oil and fry onion till golden,
Add the chicken and marinade mixture & cook over low heat with pan covered for 5 mins.
Then add cream and garam masala continue cooking on low heat for 10 mins.

all the ingredients required

Step 1 – marinade the chicken in all the ingredients (except the oil & onion)

Step 2 – Fry the onions in the oil until golden



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2 Responses to “Ma Mukherjee’s White Curry – super tasty, quick & easy recipe”

  1. ma mukherjee
    September 12, 2012 at 3:13 pm #

    nice to see the pics,,, thank you so much.

    • Nadine
      September 12, 2012 at 8:02 pm #

      Aha, hello Ma Mukherjee, I hope that was a nice surprise!Great recipe, thank you!

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