White Chicken Curry

We have been on a bit of a curry kick lately and we tried this one from Atul Kochhar. I liked how it looked on the plate (i.e., white) and the flavor was quite rich and intense due to the spice paste. It was not to much fuss to throw together, either. Serve it on top of some basmati rice.

NOTE: My cilantro (coriander) went bad so I was not able to garnish it. I think it would have made it even better.

500 g boneless chicken breasts, skinned
70 g podded broad beans
450 g coconut milk
20 g ginger julienne
SPICE PASTE:
2 teaspoons vegetable oil
1 large onion, sliced
20 g root ginger, chopped
10 garlic cloves, chopped
2.5cm piece cassia bark or cinnamon stick
2 cloves
2 green cardamom pods
1 teaspoon fennel seeds
8 green chillies
1 teaspoon coriander seeds
30 g cashew nuts
100 g yogurt
SEASONING:
2 tablespoons vegetable oil
1 bay leaf
1 star anise
2 cloves
2.5cm piece cassia bark or cinnamon stick
2 onions, sliced
TO FINISH:
2 tablespoons chopped coriander leaves
grated zest and juice of 1 lime
coriander sprigs and lime slices, to garnish

Cut the chicken into strips, about 2.5cm wide and place in a shallow dish.

To make the spice paste, heat the oil in a deep saute pan and add the onion, ginger, garlic, spices and cashew nuts. Saute lightly until the onions are softened, without colouring them. Allow to cool, then whiz to paste with yogurt, using a blender or mini-processor.

Coat the chicken with the spice paste, cover and leave to marinate in a cool place for about 30 minutes.

For the seasoning, heat the oil in the clean saute pan. Add the bay leaf and whoIe spices, and saute for a minute or two. Add the onions and fry gently until they are softened and translucent.

Add the broad beans and coated chicken strips to the pan, and saute lightly for 3-5 minutes. Add the coconut milk and ginger julienne and bring to a simmer. Continue to simmer gently for 12-15 minutes or until the chicken is cooked. Remove from the heat and add the chopped coriander leaves, lime zest and juice.

Serve the curry in bowls, garnished with coriander sprigs and lime slices. Accompany with rice.