There is nothing like a homemade chicken curry for a Sunday lunch. Bengalis mostly make it on a Sunday afternoon, a pleasant and tasteful change after a week long feast of Fish. This change is especially welcomed by kids. Once a week, I make this and my baby loves to eat it with steamed white rice.
Here's what you need:
Murgi(chicken, cut small, washed clean), Pyanj bata(onion paste), Aada-Roshun bata(ginger-garlic paste), Aloo(one potato, peeled & cut halved), Kancha Lanka(green chili, slit), Gota Jeere(cumin seeds), Tel(oil, preferably mustard), Noon(salt), Halud(turmeric), one Tomato and Dhone Pata(cilantro, chopped finely).
How to Cook
- Heat oil in a wok, add cumin seeds, let it splutter.
- Add onion paste & slit green chili, fry till oil separates, then add the ginger-garlic paste.
- Add potato, stir some more. Add the chicken. Fold all the paste and spices together.
- Add salt & turmeric, stir. Squeeze the juice of a tomato, stir again.
- Add water, cover & cook over low heat until done. There should be lots of water in the curry when done.
- Garnish with cilantro and turn off the heat.