tag:blogger.com,1999:blog-6166847936745064796.post1310560699896231028..comments2024-03-19T09:08:04.547-07:00Comments on Eat Read & Cook: Sylheti Chicken Currypoulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6166847936745064796.post-38584416216300063342024-03-19T09:08:04.547-07:002024-03-19T09:08:04.547-07:00Great recipe but I think you may have accidentally...Great recipe but I think you may have accidentally omitted the shukno lonka from your recipe. For people not used to cooking with dried red peppers this could become interesting.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6166847936745064796.post-46822725437043118032016-08-23T03:00:57.053-07:002016-08-23T03:00:57.053-07:00Hello Mohua, fret not...as a tale of a recipe or f...Hello Mohua, fret not...as a tale of a recipe or food is no lesser than a novel. So I am glad that you have written me a novel! I will definitely try this recipe and share my experience here on the blog. Hope to hear more from you soon of more recipes and your journey towards "deshi cooking"!!Poulami Mallick Kunduhttp://www.eatreadandcook.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6166847936745064796.post-40770653676463638132016-08-07T12:33:14.719-07:002016-08-07T12:33:14.719-07:00And, I'm sorry for writing you a novel!!!And, I'm sorry for writing you a novel!!!Adrienne Ahmedhttps://www.blogger.com/profile/16713559415914736067noreply@blogger.comtag:blogger.com,1999:blog-6166847936745064796.post-92205387843379453572016-08-07T12:24:03.628-07:002016-08-07T12:24:03.628-07:00Well, isn't that embarrassing - thank you, Pou...Well, isn't that embarrassing - thank you, Poulami. :)<br /><br />I will definitely check out the group. I am just starting to really get into deshi cooking, but have figured out that that the regional differences tend to be in the formula of spices and order of things. Ex: Khulna - 1 part jeera to 2 parts dhone vs. Sylhet - ~1.5 parts jeera to 2 parts dhone plus addition of paprika... Chilies at the end vs. with the onions... Lots of cilantro in Sylheti cooking.<br /><br />I do not know how to write recipes despite trying in vain to learn by watching and writing (deshi teaspoons are not really teaspoons), but I can certainly try to share the Sylheti chicken torkari I was taught. One caveat - I cook with significantly less oil than what is traditionally used, so I add my tomatoes to the spice paste as you do instead of adding it with the green chilies. It does change the taste of the curry slightly, but I don't like adding water to my spice paste with this recipe.<br /><br />1 kg. chicken on bone<br />1 large onion, finely chopped<br />1 small head of garlic, minced (about 1/4 c.)<br />3 T. ginger, grated<br />2-3 smaller tomatoes, chopped (I use 2 roma)<br />2 heaping t. coriander powder<br />1.3 heaping t. cumin powder<br />1 t. turmeric<br />1 t. chili powder<br />1 t. paprika<br />8 green cardamom pods, crushed<br />6 cloves<br />2" piece cinnamon, broken into pieces<br />2-3 bay leaves<br />1 t. sugar<br />2 green chilies (I use 2 large serranos, quartered)<br />veg or canola oil<br />cilantro<br /><br />Fry onions in enough oil to brown lightly (3-4 T. usually). Add ginger and garlic, fry until fragrant, and add the ground spices. Stir until spices are well coated in the oil and add tomatoes and crush/stir tomatoes to create a paste (~3 min). After the tomatoes and spices have come together (you will smell the dhone), add chicken, and then cook uncovered until water is released. Add water to almost cover, whole garam masala, and salt, stir, and cover for about 20-30 min, stirring occasionally. Add sugar, salt to taste, green chilies, and cook uncovered for 5-10 min. Remove from heat and sprinkle chopped cilantro over top.<br /><br />I married into a family from Rajshahi/Pabna fairly recently, so I'll be sure to share if I find anything really special. Adrienne Ahmedhttps://www.blogger.com/profile/16713559415914736067noreply@blogger.comtag:blogger.com,1999:blog-6166847936745064796.post-3098731529629188342016-08-06T15:47:49.924-07:002016-08-06T15:47:49.924-07:00Hello Mohua, First of all thanks a lot for all the...Hello Mohua, First of all thanks a lot for all the kind words and your appreciation. Yes you are right that "koshano" is an integral part of Sylheti Cuisine, that is what I also knew and most of the recipes that I have seen so far adhere to that process. I have seen this particular recipe in a foodie group in Fb called Sikandilious Cuisine. Pritha Sen described this recipe in the comment section of a discussion. She said she got this recipe from an aunt who resided in Sylhet. In many discussions a lot of people described a sylheti chicken curry which has fried flakes of garlic and had a pungent garlic flavour. This recipe has that exact smell and everything.As we all know every household has their own versions of recipes...and this might be a case like that. But I would love to know about your version of Sylheti curry.Do share if you can. Love and regards...Poulami (Subrata is my husband whose email I have used for the blog.)Poulami Mallick Kunduhttp://www.eatreadandcook.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6166847936745064796.post-63227118932332042882016-08-06T13:22:27.830-07:002016-08-06T13:22:27.830-07:00Dearest Subrata, thank you for this recipe. I have...Dearest Subrata, thank you for this recipe. I have been following your blog from California for a very long time and really enjoy the step-by-step directions and regional differences you explore. I had to comment to ask where you found this recipe because I am half Sylheti (other half of Khulna) and have never seen a Sylheti recipe where the piyaj is not first browned and the spices not koshano. I am totally intrigued! I have tasted a delicious Sylheti torkari sans garam masala, but not jeera and dhone. It was my understanding that Sylheti recipes are known for cooking down their spices for quite some time. I am definitely going to try this recipe. Gorgeous color. ~MohuaAdrienne Ahmedhttps://www.blogger.com/profile/16713559415914736067noreply@blogger.com