Alex Arson's White Curry

August 8, 2023

Disclaimer Welcome to intuitive cooking. These recipes are to unleash the chaos in you. No measurements, just vibes

Clean your chicken and drain it off excess water.
Blend cashews, onions, ginger and garlic with some mustard oil, curd, black pepper and garam masala. Alternatively you can grate the solid ingredients and mix them with the powders and the fluids in a bowl.
Add the mixture to the chicken, thoroughly coating it in the mixture.
Let this bowl sit for 30 minutes to 3 hours. You can also let it sit overnight in the marinade to better infuse the flavours.
Dice your potatoes to about the same size as your chicken pieces.
In a pan add little bit of oil.
Once it's heated, add the potatoes, salt and fry till they're cooked.
Remove the potatoes and set them aside.
To the same oil, add the whole garam masala, few chillies and let them sputter.
In the meantime, fish the chicken out of the marinade and rub them thoroughly with the little bit of honey. This is to add a caramelization to the chicken when it's fried next.
Now fry your chicken with some salt till it's cooked in the oil. You can leave it on one side for a few minutes to let a crust form.
Set your chicken aside and fry the remaining marinade in the same oil.
Once the masala is completely fried, add some water. Add your potatoes and chicken pieces. Now you can balance the salt. Remember to taste at every stage.
Let it simmer for 2-3 minutes. Garnish with some elaichi powder and let it rest with a cover on until you're ready to eat.
Serve hot with any kind of bread or rice.

You can substitute chicken for paneer or koftas for a similarly creamy white curry.

Write to me at alexarson@skiff.com