Ma'er Moto Murgir Jhol / Chicken Curry
My oven was not working for almost a year. Micro-oven is
good for warming the food and making some puddings...but for making cakes you
need to have that oven. So last week finally I could find a man who repaired
the oven and right away....I made carrot cake!! Its summer....so what can be
better than making a light and fluffy sweet carrot cake??? But unfortunately I
made too much of that cake batter which gave us way more carrot cakes than we
could actually finish. Perks (er...or curse???) of being out of practise I
guess!!!
The chicken curry I am posting today is my mother’s
special chicken curry. She rarely used tomatoes in her curries and her
specialty was “Koshano” which is simmering on low flame with very little
water...so the curry paste can be slow cooked which eventually gives a dark
brown colour to the gravy and a very strong pungent flavour. So...if you want a
good dish you have to work hard. You can not put it on simmer and go
away...this is a kind of dish which required all your attention and you better
have to give that.
Heat the oil and temper it with cinnamon stick, green cardamoms, cloves and bay leaves. |
Add the onions and cook them until golden brown. |
Then add the ginger - garlic - chilli paste and cook until the raw flavour is gone. |
Then add little water and add turmeric powder, red chilli powder, cumin powder and coriander powder. |
Simmer on low flame till the oil oozes out. Add some water again and cook till all the water evaporates. Repeat this process 2-3 times. |
Next add the chicken pieces and cook till all the moisture evaporates and then add water and salt. |
If you look at the ingredients list its a very simple
chicken curry which in no way differs from other Bengali style chicken
curries...but the secret is in its cooking style. So if you have time and you
are ready to give your full attention then do cook this chicken curry. Its worthy
of all the effort.
Ma’er Moto Murgir
Jhol / Simple Chicken Curry
Serves 4-5
Ingredients:
1 kg chicken
2 medium potatoes – peeled and halved
2-3 medium onions – grated / chopped
6-7 fat garlic cloves – minced / paste
1 tbsp ginger paste
3-4 green chillies – chopped
2 tsp turmeric powder
2-3 tsp red chilli powder
1 and ½ tsp cumin powder
1 and ½ tsp coriander powder
1 medium cinnamon stick
3 green cardamoms
3 cloves
2 medium bay leaves
1 tsp garam masala powder
A handful of fresh coriander leaves – chopped (optional)
½ cup mustard oil
Salt
Method:
Heat the oil and temper it with cinnamon stick, green
cardamoms, cloves and bay leaves.
Sauté for half a minute and then add the chopped / grated
onions to them.
Stir and cook the onions for 3-5 minutes on medium flame
or until the onions become slightly golden brown.
Now add the ginger – garlic and chilli paste to them and
cook until the raw flavour of the garlic is gone and the onions are deep golden
brown. You need to stir the onions continuously or otherwise they will turn
black and taste bitter.
Now add a dash of water to them and add in the turmeric
powder, red chilli powder, cumin powder and coriander powder.
Stir and cook for another 2-3 minutes until the raw
flavour of the spices are waved away and the oil has started to separate at the
edges of the kadai.
Then add ¼ th cup of water and stir and cook on medium flame
till all the water evaporated and the oil oozes out. Follow this process 3
times. In the end you will see the onions have become total mushy and has left
a very smooth thick and dark brown curry for you.
Now add the chicken pieces.
Sprinkle some salt and cook the chicken pieces. After 2
minutes the chicken pieces will start to change their colour and ooze water.
Cook those chickens until all the water evaporated from them disappears.
Now add 2-3 cups of water and salt to them. Mix them in and cover
them to cook.
Do check in between and stir them.
When the chicken pieces are half done, add the halved and
peeled potatoes to them and keep cooking. You can also deep fry the potatoes
until golden before adding them to curry.
When the chicken pieces are almost done, put off the lid
and let the water evaporate.
When the gravy reaches your desired consistency taste and
adjust the seasonings.
The gravy should not be too thin like “jhol” or too thick
like “kosha”. It should be somewhere in the middle.
Make sure that the potatoes are fully cooked by that
time.
Sprinkle the garam masala powder over them and put off
the flame.
Serve hot with some chopped coriander leaves and lime
juice drizzled over them with plain rice.
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