Gwaland Chicken Curry
 

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This is a recipe from a collection that forms an inherent part of traditional East Bengal cuisine known as the famous Gwaland Cuisine. This was a cuisine that was indigenously developed by the ferry workers of the Gwaland ferry service from Kolkata to Chattagram now known as Chittagong.

Serving Size: 6 persons

Ingredients:

Chicken - 1 and 1/2 kg, medium sized pieces

Potatoes - 3 large, quartered

Onions - 3 medium , finely sliced

Ginger - 1 inch, grated/paste

Doi/Curd - 2 tbsp, heaped

Turmeric  - 1 and 1/2  tsp

Red Chilli Powder - 1 tsp (variable as per desired heat)

Jeera/Cumin Powder - 2 tsp

Posto/Poppy Seeds - 2 tsp

Dhaniya/Coriander Seeds - 1/2 tsp

Mouri/Saunf/Fennel Seeds - 1 tsp

Whole dry red chilly - 3-4

Coriander leaves (cilantro or dhania) - 1tbsp, finely chopped

Vinegar - 3 tsp

Salt - To taste

Ghee - 1tsp

Oil - 5 tbsp (preferably mustard oil)

 

 

 

 

Preparation:

  1. Dry roast the coriander and fennel seeds separately on low heat till the seeds start to turn brown. Grind the roasted seeds into a powder and keep aside.

  2. Dry grind the posto (poppy seeds).

  3. Marinate the chicken with turmeric, red chilli powder, cumin powder, vinegar, and 2 tbsp mustard oil at room temperature for 1 hour or more.

  4. Beat curd in a bowl and to it add the ground poppy seeds, coriander, and fennel. Mix well and keep aside

Cooking procedure:

  1. In a kadhai, heat 3 tbsp oil. Fry the potatoes till they turn golden brown and keep aside.

  2. To the same oil, add dry red chillies and fry for 30 seconds till they begin to darken.

  3. Add onions and ginger. Fry on high heat for 4 minutes till the onions become soft.

  4. Add curd mix and fry further for 5 minutes on medium heat or till oil leaves the surface.

  5. Add marinated chicken and saute' for 10 minutes on medium-high heat.

  6. Add 3 cups of warm water and salt and bring to boil. Cover and simmer for  5 minutes. Add fried potatoes and cook covered for 15 minutes till the potatoes are cooked. Gravy consistency is suggested to be light.

  7. Garnish with freshly chopped cilantro (dhonepata).

 

Serving Suggestions:

Serve hot with rice and fresh lime.

 

Disclaimer: This is a very spicy and pungent preparation so culinary discretion is advised.