My Chicken Curry

I used to love my Mum’s simple chicken curry with its distinctive flavour of green peppers and whole spices. Ironically though, when visiting my parents’ home, Mum would often ask me to make ‘my’ chicken curry to give her respite from her own cooking.

Now let’s get this right, my version of chicken curry is based on a combination of ingredients from two different cultures. As with many of my recipes, my Bengali roots call for the use of  ‘panch phoron’ (five spice mix), which (to me) lends the curry a nostalgic flavour, vaguely reminiscent of my grandma’s cooking. However, the use of fried onions and yoghurt is more akin to a Pakistani-style Korma, very much influenced by my mother-in-law’s cookery which I was introduced to more than some 20 years ago…

I have replaced the whole spices used in my Mum’s original recipe with my home ground garam masala (owing to the somewhat fussy eating habits in my household) and substituted the green peppers with red ones to lend the curry a subtle, yet natural sweetness. It is a simple recipe, surprisingly bursting with flavour, blog-worthy for it classic simplicity.

Ingredients

  • 1 large chicken breast, cut into chunky piecesMy Chicken Curry
  • 4 tbsp vegetable oil
  • 1/2 red pepper, chopped
  • 1 tomato, chopped
  • 1 tbsp tomato puree
  • 1 tbsp fresh garlic paste
  • 1 tbsp ginger paste
  • 1/3 cup fried onions (store bought or home made)
  • 1 tsp panch phoron
  • 1/2 tsp roasted ground cumin
  • 3/4 tsp coriander powder
  • 3/4 tsp turmeric powder
  • 1/4 tsp – 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp -3/4 tsp salt or to taste
  • 4 tbsp natural low fat Greek style yoghurt
  • 1/3 cup hot water

How to cook

  1. Heat the oil gently then add the panch phoron.
  2. Wait for the seeds to sizzle, then add the chicken.
  3. Stir the chicken over a medium heat until the pieces are all sealed.
  4. Stir in the garlic and ginger and continue to cook for 5 mins.
  5. Add the cumin, coriander, turmeric and chilli and saute for another 5 minutes or until the oil separates from the spices (add a little water during this stage if the mixture becomes too dry).
  6. Add the tomatoes and peppers and turn up the heat a little. Allow to cook uncovered for another 2-3 mins.
  7. Meanwhile, pour the yoghurt into a small bowl, add the fried onions, salt and garam masala and whisk the yoghurt until smooth.
  8. Lower the heat and slowly stir in the yoghurt and onion mixture into the pan.
  9. Turn the heat up again and cook for another 2-3 mins.
  10. Stir in the tomato puree and cook for a minute.
  11. Add the water and bring to boil.
  12. Stir and cover and leave to cook for 30 minutes, or until the chicken is tender.

Serve with steamed rice or a fragrant Zeera Rice like I have here.

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Bombay Potatoes

Bombay Potatoes (Aloo)

Bombay Potatoes, likely to have originated in Southern Indian, is a dish which has been adapted more for the British palette.

However, I have found the off-the-shelf, watered down version of ‘Bombay Potatoes’ far from palatable. What I have created here is a more intensely flavoursome dish which uses the Eastern Bengali blend of five spices (‘paanch phoran’)  to bring a out wonderfully aromatic flavour.

Cooking Time: approx. 45 mins

Serves: 4

Ingredients

How to cook

  1. Heat the oil gently and add the paanch masala. Allow to sizzel for 4-5 seconds.
  2. Add the onions, red pepper, green chillies (if using), garlic and ginger. Cover and simmer on low heat until onions and vegetables have softened and the oil separates from the mixture.
  3. Stir in the dry spices including the salt and saute for 1 minute. Add a splash of water to prevent burning.
  4. Stir in the cubed potatoes and cover. Cook until potatoes are tender. Check partway and add a little water if the mixture begins to dry up.
  5. Sprinkle the fenugreek and serve as an accompaniment with flat bread or rice

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