Chicken Vellai Kuruma (White Chicken Curry)

White chicken curry

Chicken Vellai Kuruma (White Chicken Curry)


  • To Grind
  • 1 tbsp Kasa kasa or poppy seeds
  • 10-12 no.s whole Cashews
  • 1 tsp Cumin seeds
  • 1/4 cup Grated Coconut
  • Water to grind to a smooth paste
  • 2 Green chillies spicy variety
  • To Marinate
  • 2 and 1/2 tsp Ginger Garlic paste
  • 1/2 tsp Turmeric powder
  • 4 tbsp Yoghurt
  • 500 gms Chicken pieces with bones
  • Salt To taste
  • To make the curry
  • 5 tbsp Canola Oil
  • 4-5 Cloves
  • 1 and 1/2 inch Cinnamon stick
  • 1 no. Star Anise
  • Curry Leaves a few
  • 2 Green chillies spicy variety
  • 1 large Onion Finely chopped
  • 1 and 1/2 tsp Coriander powder
  • 3/4 tsp Cumin powder
  • 1/2 tsp Black pepper powder
  • 2 tbsp Yoghurt
  • 1/2 tsp Chicken Masala or Garam Masala
  • Salt to taste
  • 2 cups Water
  • Corriander leaves For garnish


  • First marinate all the ingredients mentioned under to marinate that is ( cleaned chicken pieces, ginger garlic paste, turmeric powder, yoghurt (4 tbsp), salt and leave it in the refrigerator for 30 minutes.
  • Take a blender , add all the ingredients, mentioned under to blend (Presoaked poppy seeds, cashews, cumin seeds, green chillies, grated coconut with little water and grind it to a smooth paste.
  • Heat a pressure pan, add oil, once hot, add the whole spices, cloves, cinnamon stick, star anise and saute for a few second. Next add the chopped greed chillies ( 2 no.s ) and curry leaves and saute in the oil for a few minutes.
  • Next add the finely chopped onion, some salt and saute until the onions are soft and translucent.
  • Next add the marinated chicken pieces and little salt and water (1/2 cup) for the chicken pieces and mix it in.
  • Then goes in the spice powders ( Coriander, cumin, black pepper powder) once added, mix it in throughly.
  • Add yoghurt ( about 2 tbsp ). Mix well and partially cover and let it cook for 5 minutes on medium flame. You’ll notice that the chicken has started to cook and has left out water. Now cover the pressure cooker and cook for 3 whistle ( No. Of whistles depending on the size of your chicken pieces) The chicken should be 80 % cooked.
  • Wait for the pressure to be released and once it is remove the lid and add the coconut poppy seed paste we had prepared earlier and some more water to adjust the consistency and partially cover and cook until all the chicken pieces are cooked to tender.
  • Next add chicken masala or Garam Masala which ever is available and bring it to a simmer for 5 minutes.
  • Garnish with fresh coriander leaves and serve hot with poori, chapathi, parotta, idiyappm Etc.