Why You’ll Love this Delicious White Chicken Curry
This white chicken curry is a total game-changer for your weeknight dinner rotation.
I’m obsessed with how the creamy coconut milk balances perfectly with those aromatic spices like cinnamon, cloves, and star anise.
Unlike red curries, this version gives you all that depth without overwhelming heat—though you can dial up the green chilies if you’re feeling adventurous.
What I love most? The cashews add unexpected texture, while those fine strips of fresh ginger cut through the richness.
Trust me, the fragrant lime zest brightens everything up. Dinner guests always ask for seconds, and the recipe’s simpler than it looks.
What Ingredients are in Delicious White Chicken Curry?
When I make this white chicken curry, I’m always amazed by how the simple ingredient list transforms into something so incredibly flavorful. The beauty of this dish lies in its balance – creamy coconut milk, aromatic whole spices, and just the right amount of heat from green chilies. What makes this curry special is that it skips the heavy tomato base you’d find in red curries, letting the more delicate flavors shine through.
- 1 lb chicken breast
- 2 tablespoons vegetable oil (plus 2 teaspoons more for the paste)
- 1 bay leaf
- 1 star anise
- 2 whole cloves
- 1 inch cinnamon stick
- 2 onions, halved and thinly sliced (plus 1 large onion for paste)
- 150g Indian beans or green beans
- 450-500ml coconut milk
- 20g fresh ginger, cut into very fine strips (plus another 20g chopped for paste)
- 2-5 tablespoons fresh coriander (optional)
- 1 lime (juice and zest)
- 10 garlic cloves, chopped
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 green cardamom pods
- 4-8 green chilies (depending on heat preference)
- 30g cashew nuts
- 100g natural yogurt
- Coriander leaves and lime slices for garnish
A few notes about these ingredients – don’t skimp on the whole spices, they’re what gives this curry its distinctive aroma. The cashews might seem like an odd addition, but they contribute a lovely texture and subtle nutty flavor that works wonderfully with the coconut milk. And speaking of the coconut milk, try to find a good quality one without additives for the best flavor. The green chilies are totally adjustable – I’d start with fewer if you’re sensitive to heat, as you can always add more later.
How to Make this Delicious White Chicken Curry
The first step to creating this aromatic white chicken curry is preparing the curry paste. Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Add 1 large sliced onion, 20g of chopped ginger, 10 chopped garlic cloves, the cinnamon stick, 2 whole cloves, 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 2 green cardamom pods, and your green chilies (remember, 4-8 depending on how spicy you want it).
Don’t rush this part – giving these aromatics time to release their flavors is what builds the foundation of your curry. Add 30g cashew nuts to the mix and continue cooking until everything is fragrant and the onions have softened. Then, stir in 100g of natural yogurt to create a smooth, aromatic paste.
Now for the curry itself. In a separate large pot, heat 2 tablespoons of vegetable oil and add your whole spices – 1 bay leaf, 1 star anise, 2 whole cloves, and the cinnamon stick. Let these infuse the oil for about 30 seconds until they become fragrant.
Next, add your 2 thinly sliced onions and cook until they’re translucent and starting to turn golden. This is where patience pays off – those caramelized onions add such depth to the final dish. Add the 1 lb of chicken breast (cut into bite-sized pieces) and cook until it’s no longer pink on the outside.
Pour in your curry paste and stir well to coat the chicken, then add the 150g of green beans and pour in the 450-500ml of coconut milk. Let the curry simmer gently for about 20 minutes until the chicken is cooked through and the flavors have melded together.
During the last few minutes, stir in the 20g of fine ginger strips, the lime zest, and juice of 1 whole lime. These fresh additions brighten up the rich curry. Taste and adjust the seasoning – sometimes a little more lime juice or a pinch of salt can make all the difference.
Just before serving, fold in your fresh coriander (2-5 tablespoons depending on how much you enjoy the herb). Serve the curry in bowls, garnished with additional coriander leaves and lime slices. The contrast of the creamy white curry with the vibrant green garnishes makes for a dish that’s as beautiful as it’s delicious.
Delicious White Chicken Curry Substitutions and Variations
Although this white chicken curry recipe is delightful as written, you’ll be happy to know it’s incredibly adaptable to whatever ingredients you have on hand.
Don’t have coconut milk? Regular milk with a dash of coconut extract works in a pinch. Swap chicken breast for thighs if you prefer juicier meat.
The spice level is totally customizable—reduce the chilies for a milder version that kids will gobble up.
Vegetarians can substitute firm tofu or chickpeas for the chicken.
I’ve even made it with sweet potatoes and cauliflower when I needed a meatless Monday option.
What to Serve with Delicious White Chicken Curry
Now that you’ve mastered the curry itself, let’s talk about the perfect accompaniments that will elevate your meal from good to absolutely memorable.
I always serve this creamy white curry with fluffy basmati rice – nothing absorbs those luxurious coconut flavors better. A side of warm naan bread, slightly charred and brushed with ghee, is non-negotiable in my home.
For freshness, try a cucumber raita or simple chopped tomato-onion salad with a squeeze of lime.
Want something green? Sautéed spinach with a hint of garlic complements without overpowering.
Trust me, these sides create the perfect balance.
Final Thoughts
After creating this white chicken curry countless times for friends and family, I’ve come to treasure it as my go-to comfort dish when I want to impress without spending hours in the kitchen.
The balance of aromatic spices with creamy coconut milk creates magic that’s both sophisticated and approachable.
What I love most? Its versatility. You can adjust the heat, swap beans for other veggies, or even use thighs instead of breast meat.
The leftovers? Even better the next day, I promise.
Give this recipe a try—it might just become your signature dish too.
White Chicken Curry
Ingredients
Equipment
Method
- Prepare the curry paste by heating 2 teaspoons of vegetable oil in a skillet over medium heat.
- Add the large sliced onion, chopped ginger, garlic cloves, cinnamon stick, cloves, fennel seeds, coriander seeds, cardamom pods, and green chilies to the skillet.
- Cook until fragrant and the onions have softened, then add the cashew nuts and continue cooking for another minute.
- Stir in the natural yogurt to create a smooth paste. Set aside.
- In a separate large pot, heat 2 tablespoons of vegetable oil and add the bay leaf, star anise, remaining cloves, and cinnamon stick. Allow to infuse the oil for about 30 seconds until fragrant.
- Add the 2 thinly sliced onions and cook until translucent and starting to turn golden.
- Add the chicken pieces and cook until no longer pink on the outside.
- Pour in the curry paste and stir well to coat the chicken.
- Add the green beans and pour in the coconut milk. Bring to a gentle simmer.
- Let the curry simmer for about 20 minutes until the chicken is cooked through and the flavors have melded together.
- During the last few minutes of cooking, stir in the fine ginger strips, lime zest, and lime juice.
- Taste and adjust seasoning if needed.
- Just before serving, fold in the fresh coriander if using.
- Serve garnished with additional coriander leaves and lime slices.
