Dak Bungalow Chicken Curry/Chicken Dak Bungalow, a very simple and flavorful rustic chicken curry with eggs and potatoes in a soupy type dish with minimal spices was created during British colonial times in India by the Khansamah or care taker of the Dak Bunglow. This wonderful dish may not be as popular as in the Anglo Indian households these days but all I can say is, Bengali's famous simple yet tasty Murgir Jhol/Chicken Curry got inspired by this preparation.
Dak Bungalows were rest houses located in remote places on mail route for mail carriers and government officials for food and lodging while travelling. The Khansamahs or care takers of the Dak Bungalows reared cow, goat and chicken for milk, meat and eggs to prepare food using their own home grown ingredients or may be some locally available produce and meat with the freshly ground whole spices. Eggs and potatoes were always available and these two simple elements in the Dak Bungalow Chicken Curry make it so special. There are many versions to this recipe using mutton or chicken. Here is my humble take on the Dak Bungalow Chicken Curry.
Ingredients~
1 whole chicken, excess fat removed, cut in small pieces(3 lb. bone-in and skinless) or leg and thigh pieces
5-7 pieces potato chunks
1 whole chicken, excess fat removed, cut in small pieces(3 lb. bone-in and skinless) or leg and thigh pieces
5-7 pieces potato chunks
5 eggs
1 cup onion, roughly chopped
1 tbsp. minced garlic
2 tbsp. minced ginger
4-6 hot fresh chili or as per heat tolerance
2 medium chopped vine ripe tomatoes
1 cup onion, roughly chopped
1 tbsp. minced garlic
2 tbsp. minced ginger
4-6 hot fresh chili or as per heat tolerance
2 medium chopped vine ripe tomatoes
1/2 tsp. turmeric powder
1/4 tsp. paprika
1/2 tsp. coarsely ground coriander
1/4 tsp. coarsely ground cumin
1/4 tsp. paprika
1/2 tsp. coarsely ground coriander
1/4 tsp. coarsely 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
4 cloves
1 tiny piece of cinnamon stick
4 tbsp. oil(preferably mustard oil)
3 1/2 cups warm water
1 2"flat cinnamon stick
1 bay leaf
1/4 tsp. whole black pepper(optional)
2 whole green cardamom
4 cloves
1 tiny piece of cinnamon stick
4 tbsp. oil(preferably mustard oil)
3 1/2 cups warm water
Method~
Smear the chicken pieces with salt and turmeric. Boil eggs half or hard according to your preference. Heat oil a large pan over medium heat. Peel eggs and lightly fry with little salt and turmeric powder. Set aside. 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 minced ginger-garlic and saute for couple of minutes, then add the tomatoes cumin-coriander, 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 and desired gravy consistency is reached, taste and adjust the seasonings. Add eggs and cook for 1 minute. 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 or roti and a salad on the side. Enjoy!
Smear the chicken pieces with salt and turmeric. Boil eggs half or hard according to your preference. Heat oil a large pan over medium heat. Peel eggs and lightly fry with little salt and turmeric powder. Set aside. 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 minced ginger-garlic and saute for couple of minutes, then add the tomatoes cumin-coriander, 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 and desired gravy consistency is reached, taste and adjust the seasonings. Add eggs and cook for 1 minute. 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 or roti and a salad on the side. Enjoy!
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