Sunday Chicken Curry (Bengali Style)
The author calls this recipe Robibar Er Murgi Jhol or just a bengali name for Sunday Chicken Curry. Mildly spiced curry, ladled onto hot rice with a sprinkle of freshly squeezed lemon juice, she calls this simple dish one of her all-time favorite comfort food.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb 500g bite-size chicken pieces (mix of bone-in and boneless, also skinless)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp 15ml lemon juice
- 1 tbsp 15g salt, divided
- 1 potato
- 1 red onion
- 2 tbsp 30ml oil, divided
- 1 tsp sugar
- 3 green cardamom pods
- 2 cloves
- 2 bay leaves
- 1- inch 3-cm cinnamon stick
- 1 tbsp 10g grated garlic
- 1 tbsp 8g grated ginger
- 1 cup 237 ml water
- 3 green chillies
- 1 tsp garam masala
- Fresh cilantro leaves (for garnish)
- Lime wedges
Instructions
- 1
Put the chicken pieces in a big mixing bowl. Add the cumin, coriander, chili powder, lemon juice and 1 teaspoon of salt. Massage with your hands so the spices coat the pieces evenly. Cover the bowl and allow the chicken to marinate for a minimum of 4 hours. Letting it marinate overnight would make the flavor better.
- 2
Peel the potato and cut it into quarters. Set aside. Peel the onion. Slice three-fourths of the onion into thin slices and grate the remaining one-fourth of the onion.
- 3
When ready to prepare the chicken curry, place a heavy- bottomed saucepan over medium-high heat and add 1 tablespoon (15ml) of oil. When the oil heats up, add the potato. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon turmeric. Stir and fry the potato until mildly golden in color, about 3 minutes. Remove the potato from the pan to a separate bowl and set aside.
- 4
To the same pan, add the remaining 1 tablespoon (15ml) of oil and the sugar. Allow the sugar to caramelize for a few seconds and then add the green cardamom, cloves, bay leaves and cinnamon stick. Allow them to sizzle for a few seconds, then add garlic, ginger and grated onion. Stir and cook for 5 minutes, then ass the sliced onion. Sprinkle with the remaining 1 1/2 teaspoons (8g) of salt and the remaining 1/2 teaspoon of turmeric. Stir and allow the onion to cook and turn golden brown in color, about 5 minutes.
- 5
Add the marinated chicken, stir to combine everything evenly and cook for 5 minutes. After 5 minutes, add the fried potatoes, water and green chillies and cook for 15 minutes or until the chicken is cooked through.
- 6
Finally, sprinkle with the garam masala, stir and check for salt at this point. Add any if required. Cook for 2 minutes and turn off the heat.
- 7
Garnish with fresh cilantro leaves, squeeze fresh lime juice on top and serve warm.