Bengali Chicken Curry And Rice —

In my childhood days this menu was a must on sunday afternoon’s,  either it would be mutton or chicken curry  with steamed rice accompanied with some bitter gourd fry and in the end some chatni (Pickle). Those days we were not exposed to diner’s , restaurant’s food and we would wait eagerly for this aromatic spread that was exclusive only for that particular day and the whole family would sit together and relish this spread.

20170428_193839

And when today I was making this recipe I was transported back to my old memories — those  now seem to me like black & white pictures — long gone —

“whistle” —-

My cooker’s music brought me back from my oblivion— I silently smiled to myself  and thought someday or maybe my son will be remembering these special treats that I try to make for him—-

Now for the recipe :

Star Ingredient :

A mixture of spices (cardamom, cinnamon, cloves,bay leaf, coriander seeds, cumin seeds and whole red chilli.20170423_123706

Main Ingredients :

  • Chicken curry cut 500 gm
  • Half a cup of curd for marination
  • Small bowl of onion, ginger and garlic paste.
  • One separately sliced onion
  • 3 to 4 teaspoon of turmeric powder
  • 2 to 3 teaspoon of red chilli powder
  • 3 teaspoon of Mix spice (star ingredient)
  • Salt to taste
  • 5 to 6 tablespoon of Mustard oil or any other vegetable oil .
  • 1 teaspoon of Garam masala powder .
  • 4 to 5 medium cut pieces of  fried potato

Serves 3 to 4 person.

Method :

Marinate the chicken pieces with onion, ginger and garlic paste,salt, turmeric, and one teaspoon of mustard oil for an hour.

Heat mustard oil in a deep bottom wok. Add the sliced onion pieces when the oil is smoking hot, fry them till golden brown in colour.

Add the marinated chicken pieces now and saute it for 15 minutes. Reduce the heat to medium and add in the dried star ingredient , turmeric, salt, and  chilli powder . Add in the fried cut potato. Continue to stir and saute .20170423_120702

20170423_121745

Cook until oil oozes out , stir in the garam masala powder . Adjust the seasoning .

Add in 4 to 5 cups of warm water and put the whole prepared mixture in a pressure   cooker, close the lid , put it on a medium flame and wait till 2 whistle from the cooker . Give it a standing time of 10 min. 20170423_145646

Serve it with steamed rice.20170328_152421

Enjoy —–

 

 

 

 

 

 

 

 

 

 

5 Comments Add yours

  1. That thyang sticking out makes my mouth water for I can do anything for thyangs 😉 Delicious!

    Liked by 1 person

  2. flavours2017 says:

    Thanks a lot and these chicken legs are my fav too 😊

    Liked by 1 person

  3. felisrecipes says:

    Wow, that sounds spicy and delicious 🙂

    Like

  4. flavours2017 says:

    Yeah it is spicy and thanks for stopping by — 🙂

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s