Juthi Hossain

Bangladesh: Chicken Curry

In my family traditionally, we almost always eat Bengali food that my mom has cooked. My mom works weekdays and sometimes Saturday mornings, so she doesn’t have time to cook every day. So on the weekends, she cooks a whole week’s worth of food, in other words curry, vegetables, and other food that can be eaten with rice or pita bread, since our main food eaten is rice with something. This way we get a variety to choose from throughout the week, all we have to do is cook the rice every day. One type of food that usually comes almost every week is chicken curry. Chicken curry is something loved in my family. We eat it with rice, pita bread, roti (Indian bread), and paratha (another type of Indian bread). You would think having this food every week would get boring, but my younger sister and I, especially me, tend to complain when my mom doesn’t make it. I can be quite picky when it comes to beef
,
because I don’t like the fat, but chicken doesn’t have much fat on it so I like it better. Both my sister and my dad love meat, so no matter what type of curry it is, they’ll eat it. Because we are Bengali, when we eat meat it’s usually in curry format. A food that everyone in my family eats, with no whining about having to eat it, or being picky about it, is chicken curry, the delicacy of my family, especially the way my mom makes it.

THE RECIPE

·         Ingredients

§  10 chicken pieces

§  2 teaspoons garlic paste

§  2 teaspoon
s
ginger paste

§  1 tablespoon turmeric powder

§  1 tablespoon red chili powder

§  1 ½ teaspoon salt

§  1 teaspoon coriander paste

§  1 teaspoon cumin powder

§  1 teaspoon garam masala powder

§  2 big onions

§  4-5 cups water

§  5 tablespoons oil

§  4 medium potatoes

·         Procedure

1.      Cut skin and wash the chicken into pieces
. Y
, you can leave the chicken legswhole. Slice the onions. Cut and wash potatoes into medium size.

2.      Heat the oil in a heavy bottom saucepan over medium and add the onion. Fry until the onion becomes golden-brown. Then add 1 cup of water.

3.      Then add the garlic paste, ginger paste, turmeric powder, red chili powder, salt, coriander paste, cumin powder, and garam masala powder, and fry for 3-4 minutes.

4.      Add the chicken, mix and leave it with the cover on for 3-4 minutes.

5.      Add potatoes, let sit for 1 minute.

6.      Add 5 cup of water or until desired gravy level, and let sit with cover on for 20-25 minutes.

7.      Taste to make sure there is enough salt and it’s ready to serve with rice, or pita bread.

Source

http://t3.gstatic.com/images?q=tbn:vg7Lz94LDrGkeM:http://www.1thousandfreerecipes.com/graphics/chicken-curry-masala-recipe.JPG&t=1