Friday, 30 May 2014

Bangladeshi Chittagong Chicken Curry

By now, all my friends across the globe know me well by my blog and also made many new friends through this common platform. How amazing technology is! People, whom I haven't met in ages and some whom I have never met as well, get connected through a common interest. Today's recipe is one such result of this amazing connection. A friend in Bangladesh, whom I have never met, shared this awesome chicken recipe with me which is famously called the Chittagong Chicken Curry, named after a place in Bangladesh. The curry is different in taste from other bengali curries and even though mildly spiced, it has a strong coriander flavor and is quite a refreshing change. Serve it with some Indian flatbreads and enjoy this wonderful delicacy shared by our neighbours.

750 gms chicken, washed and cut
4 tbsp + 1 tsp coriander seeds
6-8 whole dry red chillies (as per your heat tolerance, I added 6 and was easily had by my baby with plain rice)
1 tsp kashmiri chilli powder
6 medium onions (3/4 made into a paste and rest finely sliced)
1 tbsp garlic paste
2 tbsp cashew paste (soak about 12-14 cashews and grind)
2 tbsp Mustard oil, divided
Salt to taste
Fresh coriander leaves for garnishing

Dry roast the 4 tbsp coriander seeds and whole red chillies until fragrant. Cool and make a fine powder. 
Marinate the chiceken with this powder, garlic paste, little salt, 1 tbsp mustard oil, and red chilli powder for at least 1-2 hours or overnight. 
In a pan, heat the remaining mustard oil and add the 1 tsp coriander seeds. Let it brown and then add the sliced onions. Fry till pink and then add the onion paste.  Continue frying till the onion changes color to golden. Now add the chicken along with the marinade and stir. Mix the spices and the fried onions well. Continue frying till the chicken is slightly browned and oil starts appearing from the sides. Now add about 1/2 cup water and stir. Cover and cook on a medium flame till chicken is cooked thoroughly and oil again appears on top. Remove the cover and adjust seasoning. Add the cashew paste and fresh coriander leaves and let the gravy simmer on a medium flame till reduced to desired consistency. This dish is best eaten with parathas, naan, roti, or pooris. So the lesser gravy the better. Serve hot!

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