Home Style Bengali Chicken Curry Food

HOME STYLE BENGALI CHICKEN CURRY

Steps:

• Heat the oil in a heavy based pot on a medium heat, then add chopped Onions, Bay leaves, Cardamom pods, Cinnamon and 1 teaspoon of salt. Cook on a low to medium flame, stirring occasionally, until Onions are translucent about 8-10 minutes.
• After Onions have been cooking for around 8-10 minutes, add 2 tablespoons of Garlic and Ginger paste, stir and cook for a further 5-7 minutes, again stirring to make sure it doesn't burn. (Don't use the G&G in jars it doesn't taste the same as fresh, I buy the Raj frozen minced Garlic and Ginger from Morrison's, Asda etc, it's 100% fresh.
• Now add the Spice! Add your Coriander powder, Cumin powder, Chili powder, Curry powder and Turmeric powder. Mix and stir the mixture well and cook on a low heat until the oil separates from the masala, about 5-7 minutes. Again stir frequently to avoid mixture burning.
• Add your skinless Chicken thighs and mix well, coating them in the Onion mixture. Cook them for 3-4 minutes stirring on a medium heat. (I use on the bone thighs, skin removed, that I chop in half with a Cleaver or Heavy knife)
• Now boil the kettle. Add 180ml of boiling water to the mixture and stir and mix well. Cover and cook on a low flame, stirring now and again, until the Chicken is cooked through. It usually takes about 15-20 minutes. Stir in some fresh chopped Coriander once the Chicken is done.
• Taste the Curry to see if you want to add anymore salt. Serve with Basmati Rice or Chapati's. Enjoy!
• NOTE you can get creative with this dish by adding either Potatoes, Vegetables or Chana Dall. I like to add some grated lemon rind.

HOME-STYLE CHICKEN CURRY

Steps:

• Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
• Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
• Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
• Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
• Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
• Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
• Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
• Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
• Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
• Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
• Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
• Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.