Achari Chicken

Good to be back here! It’s a long shift in my kitchen tonight as I prep for a private catering event later today. Christmas parties everywhere! The biriyani masala mix is well under way, wafting its aromas at this rather ungodly hour 😳

While I wait, having of course done all my chopping, I thought a bit of blogging wouldn’t go amiss given it has been a while…

Last week I cooked this flavoursome traditional dish which, as the name suggests, does not use archar (pickle) in the recipe at all! No, no no. The achari tanginess is created with my favourite good old Bengali ‘five spice’ mix. I still remember the flavour created by this incredible concoction of five seeds when my grandma made her delectable chicken curry during our rare visits to see her in Bangladesh.

So this is how it goes:

Prep time: 10 mins
Cooking time: 40 mins
Serves 4

Ingredients

  • img_27091 medium chicken or 2 chicken breasts cut into curry pieces
  • 3 tbsp oil
  • 1 heaped teaspoon panch phoron (five spice mix)
  • 1 large onion, diced
  • 1 tbsp ginger purée
  • 1 tbsp garlic purée
  • 1 medium onion, chopped
  • 200g chopped tinned tomato
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 3/4 tsp roasted ground cumin
  • 1/2 tsp chilli powder
  • 1 tsp garam masala
  • Salt to taste
  • 1/2 hot cup water
  • 2 green chillies (optional)
  • Handful fresh coriander leaves, chopped (optional)

How to cook

  1. Wash and drain the chicken well (although it’s best not to wash the chicken to prevent campylobacter cells from spreading – the most common cause of food poisoning; cooking the chicken thoroughly will remove this as well as other bacteria – read NHS article here).
  2. Heat the oil gently and add the five spice mix. Wait until the seeds sizzle.
  3. Add the onions and cook over a medium flame until golden brown (up to 10 minutes).
  4. Stir in the garlic and ginger and cook for another minute.
  5. Add the tomatoes, cover and cook until soft and pulpy.
  6. Mash down the tomato mixture with the back of a wooden spoon. Add the turmeric, ground coriander, cumin, chilli powder, salt and garam masala. Add a splash of water if the mixture becomes dry. Stir well and allow to ‘bhuna’ (i.e. the oil should separate from the spices and float to the top).
  7. Stir in the the chicken pieces ensuring they are well coated with the spice mixture. Cook for 5 minutes over a medium-high flame, ensuring the spices do not stick to the bottom of the pan.
  8. Add the water and bring to boil. Simmer for 2 mins, then drop in the green chillies, if using.
  9. Cover and  cook on a low flame until the chicken is thoroughly done.
  10. Garnish with coriander leaves, if using, just before serving.

Enjoy 😊

 

Advertisements

Shobji Bhaji (Vegetable Stir Fry)

Sometimes there really is nothing like good old Bengali cooking.

This is a very simple, yet beautifully presentable recipe, representative of the staple ‘dry’ vegetable dish served with every Bangladeshi meal. The panch phoron seeds lend a wonderfully aromatic flavour that is so typical of Bengali cooking.

The key here is to stir fry the vegetables over a high heat, using little or no water. This will ensure that the vegetables do not stick together and become and mushy.

Cooking Time: 20 mins

Serves: 3-4  

Ingredients

  • 2 tbsp oil
  • 1 bay leaf
  • 1 tsp panch phoron (bengali five spice mix)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1″ piece root ginger, minced
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 3/4 tsp ground, roasted cumin
  • 1/2 tsp chilli powder
  • 250g mixed veg (fresh or frozen)
  • 2-3 small new potatoes, diced
  • salt to taste
  • fresh, chopped coriander to garnish each piece

How to cook

  1. Heat the oil in a large wok or karahi over a medium flame.
  2. Add the panch phoron and bay leaf. Wait for seeds to sizzle.
  3. Add the onion and cook until soft and golden.
  4. Add the garlic and ginger and cook for 2-3 mins.
  5. Add the dry spices and cook for another minute (adding a splash of water if the spices begin to stick to the pan).
  6. Add the vegetables with the salt. If using frozen vegetables use a wooden spoon to break any chunks.
  7. Stir fry for 10 mins on high heat ensuring they are evenly covered with the spices.
  8. Add a splash of water, stir, then turn down to heat and cover.
  9. Cook for another 5 mins or until the vegetables are just tender. DO NOT OVERCOOK!
  10. Remove from heat and garnish with chopped coriander before serving.