Kukurar Jhol (Chicken Curry)
Ingredients
- Chicken: 1 kg (dressed)
- Potatoes: 2 (medium sized)
- Onions: 3 (medium sized)
- Ginger: 1 (1 inch piece)
- Garlic: 1 whole
- Mustard Oil: 4-6 tbsps
- Bay leaves: 2
- Green cardamoms: 6
- Chilli powder (optional): 1 tsp
- Warm water: 400 ml
- Pure ghee: 1 tsp
- Turmeric powder: ½ level tsp
- Salt: to taste
- To garnish: fried dry chillies
Directions
- Make pieces of the chicken. Clean, wash and drain.
- Peel and wash the potatoes. Quarter the potatoes.
- Peel, wash and slice the onions.
- Clean and wash the ginger and garlic. Slice the ginger.
- Make a paste of onion, ginger and garlic.
- In a thick bottomed pan heat mustard oil. Add bay leaves and cardamom.
- When the bay leaves changes colour add the onion paste.
- Stir fry. Sprinkle water twice while frying.
- When oil floats to the top add turmeric powder and chilli powder.
- Sprinkle water once and fry. Add the chicken pieces and potatoes.
- Stir. Sprinkle salt. Stir oMethodasionally till the the chicken is almost dry.
- Add water. Bring to boil and simmer covered.
- When the potato and chicken is soft remove from fire.
- Add pure ghee and stir. Keep covered for a minute.
- Serve Kukurar Jhol with rice.
Notes: I normally prepare the above curry with country chicken.
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