Being someone who has hardly ventured out of her comfort zone when it comes to eating a few years back, Bengali food once seemed far-fetched option. From then, I’ve come a long way to get excited over anything and everything new.
My love for this simple yet exquisite cuisine dates back to two years. First time experiences always linger, they say! Me and a bunch of my friends got to know an amazing Bengali eatery in the vicinity of our college. I owe my love for Bengali food to Petuk. I took this love a step ahead, and tried out this Red Chicken Curry.
Often cooked in the households of Bengal, this curry is simple, heartwarming yet a lovely preparation that tastes divine with rice.
The infusion of the watery gravy with the tender bits of chicken, and fried potatoes is a sight to hold on to! As your fingers mix the warm rice with this curry, your tongue wets your lips in anticipation of what’s to come. Finally, your fingers work on the bits of potato, breaking them, and as you take in a mouthful of the rice with bits of potatoes and chicken, the union is eternal. With no exaggeration, that is exactly how I felt eating this.
Hope cooking and eating this beautiful curry redeems your soul too! 😀
- Chicken – 500g (on the bone)
- Potato – 2 (peeled, halved)
- Onion – 3 (finely chopped)
- Tomato – 2 (finely chopped)
- Bay leaf – 1
- Black pepper – 1 tsp. (crushed)
- Green cardamom – 3 (crushed)
- Cinnamon – 1″
- Cloves – 3
- Cumin – 1 tbsp. (crushed)
- Salt – to taste
- Green chilies – 3 (slit)
- Red chili powder – 1 tsp.
- Turmeric powder – 1/4 tsp.
- Ginger Garlic paste – 2 tsp.
- Coriander powder – 1/2 tsp.
- Coriander leaves – as required
- Mustard Oil – 4 tbsp.
- Add the oil in a pan. Once hot, tip in the potatoes and fry them till they turn a slight brown on the edges. Remove from the oil and set aside.
- Now add the bayleaf, black pepper, green cardamom, cinnamon, cloves and cumin powder and stir till the raw smell no longer exists.
- To the spices, add the onions and the required amount of salt to make sure the onions are sauted soon. Once golden brown, add the ginger garlic paste and the tomatoes. Mash in the tomatoes well. Also, add the chicken to ensure that there isn’t a raw smell finally.
- Now add the red chili powder, turmeric powder and coriander powder. Let it cook with the tomatoes for 2 minutes.
- Add in the fried potatoes, green chilies and 2 cups of water.
- Let it cook on a medium flame for about 15 minutes. Stir in between and add more salt if required.
- Close the pan with a lid, and cook further until fully done.
Serve with warm boiled rice or scoop up with some chapathis!
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