Goalondo Chicken Curry

Goalondo or Goalundo Ghat on the southern bank of the Padma river was the last railway station during British era (erstwhile East Bengal, now Bangladesh) from Kolkata-Dhaka route established by the Eastern Bengal Railway where travelers would continue their over night journey by steamer service from Goalondo Ghat to reach Narayanganj railway station to catch the train for preferred destination. The boatman of the steamer would cook a simplest chicken curry for the travelers with country chicken and limited ingredients resulting in a wonderfully rustic, gorgeously fiery colored and very unique flavored curry served with plain steamed rice. And that is how famous chicken curry got its name Goalando Chicken Curry or Goalando Steamer Chicken Curry. 

I love its simplicity because it doesn't use any dry spices and garam masala like most chicken curries, yet turns out extraordinarily delicious! No sourness is added either. All you need is, roughly chopped onion, minced ginger-garlic, turmeric, salt, red chili and mustard oil. Dry shrimp paste is considered to be very traditional for its distinct taste. But if you are not familiar with funky flavor of dry shrimp, just leave it out. I add mildly spicy dry red chilies for fiery color as my kid can't tolerate that much heat. I add potatoes too but it's optional. Try this rustic chicken curry with plain steamed rice, onion cucumber salad and a squeeze of lemon juice. That tastes divine!

Ingredients~ 

(US customary units) 

2 1/2 lb. bone-in chicken pieces

3-4 small potatoes, cut in half

1 1/2 cups chopped onions

2 tbsp minced garlic

1 tbsp minced ginger

5 dry mildly spicy red chilies, soaked and grind using mortar and pestle 

A few fresh red chilies

1/4 -1/2 tsp dry shrimp paste in oil or shrimp powder(optional)

1 tsp salt or to taste

1/2 tsp turmeric

1/4 - 1/3 mustard oil cup 

2 cups hot water

Method~

Marinate the chicken pieces with little salt and turmeric for at least 15-20 minutes. Heat oil in a large heavy bottomed pan over medium high heat and fry potatoes to lightly golden brown. Remove form the pan and set aside. Reduce heat to medium and in the same oil, saute onions, ginger and garlic together for about 5 minutes, stirring continuously. Add in shrimp paste and ground chili, reaming salt and turmeric and continue cooking for 2 minutes. Add in chicken and potatoes, and cook on high flame for a few minutes, then reduce the heat to medium and keep sauteing till no more raw smell from spices remains. 

Once chicken starts releasing water, cover with a lid and let it cook chicken on its own juice for about 5 minutes on low heat. Keep an eye on to make sure it doesn't stick to the bottom. Turn the heat on high and pour hot water and fresh chilies in the chicken mixture. Bring it to a boil then simmer for 8-10 minutes with the lid on or until chicken is completely cooked through. Taste and adjust seasonings. For thinner gravy add little more water to adjust it. Serve this fiery looking yet mildly spiced chicken curry with plain steamed rice, salad and lemon wedges. 

Happy cooking!