I was late to our Sunday bazaar today.It was past 9 and the fish market was teeming thick with buyers. I was almost “bazaar full” today while returning – Parshe, Katla, Kajoli, Pabda and Morola in my bag. It was quite a variety of fishes good enough for the next couple of days at home.But what I did not mention was the Chicken that I brought. Sundays go missing from our diary if we are not having chicken.The menu for this Sunday was simple Bengali – Sukto, Musur dal, Alu peyaj bhaja and the Chicken which I prepared.
The Chicken dish was prepared with deseeded Dry Red Chili paste and it kicked off a fiery-ness in the curry.As a concluding dish for this Sunday’s lunch, it was great.
Serves: 4
Preparation Time:15 mins
Cooking Time: 1 hr
Ingredients:
- Chicken: 1 kg
- Potato: One big.Halved into two.
- Onion: 100 gms.Sliced into long pieces.
- Fresh Ginger: 1 inch.Crushed.
- Garlic: 8-10 cloves.Crushed
- Green Chilies: 4-5.Slit.
- Dry Red Chili Paste: 2 tbsp
- Mustard Oil: 6 tbsp
- Bay leaf: 2
- Sugar: 2 tbsp
- Salt: To taste
Procedure:
- Heat the mustard oil in a kadai.
- When the oil gets hot, add the bay leaf and sliced onion.Sprinkle the sugar onto the onion .
- Stir and fry the onion, until reddish brown.
- Then add the freshly crushed ginger and garlic.
- Continue to stir till the raw-ness of the ginger goes away.
- Then add the chicken pieces and potato halves.
- Turn the heat to high and stir the chicken pieces for 3-4 mins. Then add the dry red chili paste, some amount of salt and then mix the ingredients thoroughly for 20-25 mins.
- Turn the heat to low and add a little amount of warm water, and let the chicken cook covered.
- Check every 5-7 mins so that the water does not dry up and add more water in case required.
- Repeat this process until the chicken turns soft and tender.
Enjoy with steamed rice.
