Bengali Red Chicken Curry with Kaffir Lime Leaves

It's been 5 years of blogging journey and sharing a mouthwatering red version of Gondhoraj Murgi/Bengali Kaffir Lime Chicken Curry. I love chicken curry with just few staple ingredients from my pantry and it is a delightful meal with plain steamed rice that comes together in an hour from prep to serve. This is great for busy weeknight's meal or lazy weekend's lunch/dinner. Having a kaffir lime tree(it is still small) in the backyard means fresh, pesticides free leaves that I often use in drink and cooking for its intense aroma. Gondhoraj Murgi/Bengali Kaffir Lime Chicken Curry(white version) is an authentic Bengali dish I had shared in my previous post. This red  version is rich, bright, fiery looking but not so spicy though, simmered in medium thin gravy infused with lovely fragrant kaffir lime leaves and curry ingredients. A wonderful blend of simple Bengali curry spices and aromatic kaffir lime leaves are perfectly married together. It's a must try, bursting with lip smacking flavor and taste for everyone to savor with steamed rice. 

The kaffir lime tree is native to Southeast Asia. Its leaves and fruit's zest are widely used in Thai and other South Asian cooking for distinct citrusy flavor. A kaffir lime leaf had two dark green leaves joined together end to end, forming a hourglass shape. Leaves are not chewable just like bay leaf, used either whole or thinly sliced in curry or soup. They are rich in natural oils when used fresh. Most Asian groceries carry leaves.

This signature red hue comes from all natural sources, turmeric, sweet paprika and tomato and red chili. If you get your hands on kaffir lime leaves other ingredients you need are, onion, garlic-ginger paste, red hot chili and cumin-coriander powder. Do not use Bengali garam mashla because its flavor is overpowering when  kaffir lime leaves are used.

Ingredients~
1 whole chicken, excess fat removed, cut in small pieces(3lb. bone-in and skinless) or leg and thigh pieces
2 tbsp freshly squeezed lime juice
1/4 tsp lime zest
A few kaffir lime leaves, some thinly sliced
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
1/2 tsp. paprika
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1 tsp. salt or to taste
1/4 tsp. whole black pepper(optional)
4 tbsp. oil
2 1/2 cups warm water

Method~
Marinate the chicken pieces with some salt, turmeric and lime juice for at least 30 minutes. In a large pan heat oil on low-medium heat. Saute onion for 5-6 minutes. Add in ginger-garlic paste, chopped tomato, whole black pepper, 2-3 red chilies( as per heat tolerance) cumin-coriander powder and saute 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 cups warm water and sliced lime leaves(save whole leaves for garnishing). 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. Let the chicken absorb all the flavors from the leaves. Once chicken is cooked through, taste and adjust the seasonings. Turn off the heat and keep it covered for a while. Garnish with saved lime leaves, lime and onion slices. Serve with steamed brown or white rice and a salad on the side. Enjoy!!

Happy cooking!