My mother served this healthy yet delicious soupy chicken curry on some Sundays for lunch along with hot steamed rice, lentil and veg curry. She would dry up the left over chicken curry for dinner to savor with simple roti/hand made flat bread. It's a very easy chicken curry made with simple pantry ingredients. First, chicken pieces is smeared with salt and turmeric to make them tender, then cooked with mustard oil, onions, tomato, garlic-ginger paste, green chili, cumin-coriander powder. At last Bengali garam mashla is sprinkled over for rich flavor.
Ingredients~
1 whole chicken, excess fat removed, cut in small pieces(3lb. bone-in and skinless) or leg and thigh pieces
6 pieces potato chunks
1 cup onion, thinly chopped
1 tbsp. garlic paste
2 tbsp. ginger paste
4-6 hot fresh chili or as per heat tolerance
2 medium vine ripe tomatoes,chopped
1/2 tsp. turmeric powder
1/4 tsp. paprika
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1 tsp. salt or to taste
1 2"flat cinnamon stick
1 bay leaf
1/4 tsp. whole black pepper(optional)
2 whole green cardamom
1 clove
1 tiny piece of cinnamon stick
4 tbsp. oil(preferably mustard oil)
2 1/2 cups warm water
Method~
Smear the chicken pieces with salt and turmeric. In a large pan heat oil on low-medium heat and fry potatoes until light brown. Keep aside. In the same oil saute onion with whole black pepper, bay leaf and flat cinnamon stick for about 6 minutes. Add in ginger-garlic paste and saute for couple of minutes, then add the tomatoes cumin-coriander powder, paprika and cook until they soften. Add the chicken pieces in to the mixture. Keep stirring until the spices coat the chicken nicely for 8-10 minutes and raw smell goes off. Pour in 2 1/2 cup warm water, potatoes and whole green chili. Bring to a boil on high heat then let it simmer for 15 minutes with the lid on over low-medium heat. Stir in between so it doesn't stick to the bottom. Once the chicken and potatoes are tender, taste and adjust the seasonings. Grind cardamom, clove and small cinnamon stick together. Turn off the heat and sprinkle over the chicken curry and give it a good stir. Let it cool for a while. Serve with steamed brown or white rice, lentil and any veg item on the side. Enjoy!!
Try this lentil and stir fried asparagus. They are great side dishes.
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| Mung Bean and Red Lentil with Kaffir Lime leaves |
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| Stir Fried Asparagus |
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