Monday, July 15, 2013

Chicken Curry - The Bangla Style

The Bengali Culinary art has always inspired my cooking. Say it like fish, chicken or any vegetable i often like to cook it the Bong way. This time it was chicken curry that i prepared. As i mentioned earlier a bong dish often has a dash of sugar to it for carmelizing the dish. I used the same principle in this curry too. 
The output of this recipe is superb. My husband was extremely happy with texture ,taste and flavor. While i was cooking the aroma was tantalizing. I am sure the readers of this post will find it extremely helpful to prepare chicken curry the bong way. 

Bengali chicken curry


This recipe 
serves-4
Preparation time- 15 minutes
Cooking time- 30 to 45 minutes
Level of difficulty- Easy

Indian chicken curry

Ingredients:
  • Whole Chicken- 1 kg Curry cut
  • Turmeric powder- 1 Tbsp
  • Oil- 2Tbsp
  • Sugar- 1Tsp
  • Cardamom- 4
  • Cinnamon stick- 1
  • Bay leaves- 2
  • Cloves- 4
  • Onion- 4 , sliced
  • Green chillies -2 (Optional)
  • Ginger garlic paste- 1Tsp
  • Salt as per taste
  • Tomato - 1, chopped
  • Coriander powder- 1Tbsp { Ingredients in green goes in spice paste.}
  • Cumin powder- 1 Tsp
  • Pepper powder- 1 Tsp
  • Kashmiri chilli- 1 Tsp
  • Red Chilli powder- 1Tsp(Optional)
  • Garam masala powder- 1 Tsp
  • Water- 200 ml (Final addition for making the gravy)
  • Chopped Coriander for Garnishing.
spicy chicken curry

Directions:
  • Marinade the chicken with turmeric and 1 Tbsp of oil. Leave aside for 10 minutes.
  • Heat 2 Tbsp of oil in a pan. Add the sugar and let it dissolve. Add the mentioned whole spices(Cinnamon , cardamom, bay leaf and cloves). Wait till you can smell the aroma. Next add the onions and green chillies. Saute until onion Turns transparent in colour .
  • Now add the marinated chicken . Cook at high heat since lots of water will be released. Fry until chiken is 25% cooked, i.e. the color of chicken changes to little whitish. Now add the salt and ginger garlic paste. Saute till the raw smell of ginger garlic paste is over.
  •  Now prepare a masala paste by adding little water to the mentioned remaining spice powders. Add this spice paste to the chicken. Also add the tomatoes. Fry until oil oozes out and the tomatoes are done. 
  • Check for salt at this point of time. Adjust salt and then finally add water.
  • Let this simmer in medium to high heat until you can see the gravy of desired consistency.
  • Finally turn off the heat and garnish with coriander leaves.
Your chicken curry is ready to be served, Serve it hot with Rice, Chapati or Nan. This is the ultimate treat and a wonderful chicken curry recipe.

Enjoy and happy cooking :-)

By- Sushmita Pandit.

Chicken curry



19 comments:

  1. Gosh!! I just love it, that spicy taste especially being my fav. Gonna try this for myself because my other half doesn't eat chicken. Not sure about the kashmiri chili and whether its available over here. Will try to look for it, if extra of chili powder I think should be ok.

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  2. The chicken curry looks lovely sush! I have just started following your blog & you have a lovely space. Thatx so much dear for dropping by my blog always & leaving a lovely comment.

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  3. Nice one Sush, I'm sure your hubby enjoyed it. Don't the bongs use mustard a lot too in their dishes?

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    1. Thanks dear. Yes they do......traditionally this curry tastes better if we cook it with Mustard oil....but in my place i do not get mustard oil.. so i cooked it with Canola oil....

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  4. Lovely chicken curry Sush.. :) I should give this a try too :)

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  5. love the flavor of mustard pushed in...its always amazing curry with flavors

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  6. I was looking for sugar in this chicken curry. Yummy Bengali style chicken .

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  7. Yummy looking tempting curry..nice clicks.

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  8. Tempting gravy ! looks amazing...great clicks !

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  9. I love chicken curry and your dish look scrumptious! I can see why your hubby loves this so much. Can't wait to give this a try.

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  10. yummy yummy dish, dear..sure it went great with the white rice.

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  11. I made this chicken dish last night, along with your recipe for chaptis and both were very, very good! I wasn't sure what a kashmiri chili was, so I just added some regular chili powder. Thanks for the recipes!

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    Replies
    1. Thanks dear for trying out my recipe...i am glad that it worked for you :-)

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