Month: August 2016

I just love the chicken curry my mother cooks. Its absolutely lip smacking. The day I visit my mom this chicken curry and mom await me.Though I hardly get any time now to visit her very often.

Its a bengali chicken curry made with potatoes and goes well with any kind of rice preparation, rotis and puri.  Its simple to cook and tastes great. Try it and let me know!

Bengali chicken curry (mom’s recipe)

Servs:- 2 to 3

Preparation time:- 30 to 40 mins

Ingredients:-

• Chicken- 500gms
• Potato- 2 medium size cut into half
• Onions- 2 medium(sliced julienne)
• Ginger&garlic paste- 2 tbspn
• mustard oil- 3 tbspn
• Bay leaf- 2
• cloves- 4
• Cardamom- 2 small(green ones)
• cinnamon- 1 inch
• Turmeric powder- 1 and 1/2 tspn
• Red chilly powder- 2 tspn
• corriander powder- 1/2 tbspn
• Jeera powder- 1 tspn
• Salt as per taste
• Water as required

Method:-

• Clean and wash the chicken. Take a pan and add the washed chicken.
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• Add chopped onions, ginger and garlic paste, Turmeric ,red chilly powder,salt and mustard oil.
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• Give it a good mix And add very little water say 1/4 th cup. Drop in 2 bay leaf. switch on the gas.place the pan on it and let it cook on high flame say around for 5 mins. chicken leaves lot of water so add really less water at the begining.
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• As chicken is cooking take the garam masala (cloves, cardamon and cinnamon) in a mortar and pestle and cursh them. Here my daughter is helping me..
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• Check on chicken,you will see that the chicken has left water. add in the potatoes (you can slightly fry these potatoes in a bit of oil, I didnt do it anyway) and let all the water dry up.
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• When the water is almost getting dried up add in the corriander, jeera and crushed garam masala in the pan and fry nicely.
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• Frying the chicken at this stage is important. You need to fry it well for 10 mins on medium flame stirring continously. This is called Koshano in bengali. When the spices gets dried up add a tablespoon of water and stir.This is to avoid burning of the masalas. You will see that the oil is being separated ,that means our masala is cooked well.
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• Add water as per your requirement for the  consistency of the gravy. let it simmer for  5 mins or more and the curry is ready.
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serve it with rice, roti or puri.. I personally like to have it with hot steamy rice!!

Notes:

• You can use sunflower oil too. Doesnt make any difference.
• You can add green chillies too.

This is my mom’s recipe. Anybody would love their mother’s cooking,no doubt in that isnt it?. Mom makes this vegetable curry with fried fish but I ran out of  fish. so I Just added eggs in the simmering curry and made it as poached egg curry with vegetables . It tastes wonderful with hot plain rice with salad and pickle. Try it and let me know 🙂

Serves:- 3 to 4

Preparation time:- 30 to 40 mins

INGREDIENTS:-

• chopped Brinjals- 4 medium sized purple variety
• Potato- 2 medium sized, cut into four
• Eggs – 3 or 4
• Onion- 1 medium sized
• Tomato- 2 small sized
• Oil- 3 tbsp
• Ginger garlic paste- 1 and a half tspn
• Jeera- 1 tspn
• Turmeric powder- 1 tspn
• Corriander powder- 1 tspn
• Jeera powder- 1 tspn
• Red chilly powder- 1 tspn
• Garam masala powder- 1 tspn
• salt to taste
• corriander leaf for garnish

METHOD:-

• Take a pan and add oil. I prefer mustard oil. You too can use it only if you can handle the pungent smell. Else sunflower oil will do.
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• When the oil is hot, add jeera seeds and let it crackle.
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• Add in the chopped onions and fry till golden brown
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• When the onion brown and translucent add the ginger garlic paste and fry for 30 secs or till the raw smell disappears.
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• Next goes in the chopped brinjal and  potatoes. I have used two different varieties of brinjal  here.
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• Add in the masala powders like corrainder, jeera, red chilly and turmeric  powder and salt. fry nicely. when you see its becoming dry then sprinkle little water and fry. Frying the masala and  the veggies is important. fry for 5 mins or so.
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• Add tomatoes and cook till its turns mushy.
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• Add the required amount of water for the curry, cover and cook till the brinjal and potatoes are done.
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• And lastly break in the eggs carefully into the curry. dont stir just cover it and cook for further 5 mins on medium flame. We are poaching the eggs.
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•  Before removing from fire ,sprinkle some garam masala powder and the curry is done . Garnish it with chopped corriander leaves.
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• Enjoy it with steam rice..
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