Country Chicken Curry
Being from a Bengali household, Sunday lunch was a meaty affair all throughout. We would have mutton and chicken on alternate weeks. With time, mom and dad’s diet restrictions increased and with that, the mutton consumption declined quite drastically. Sunday lunch became hella boring. That’s when the idea of having country chicken instead of the basic broiler chicken came in. Country chicken is way juicier and flavorful, it just takes a little more time to cook.
1 kg country chicken
4 medium sized potatoes peeled and cut in half
2 tbsps. of Yoghurt
2 tbsps. Of Ginger garlic paste
2 large onions sliced
5 slit green chilies
1 inch stick of cinnamon
4 green cardamoms
1 black cardamom
1 tsp turmeric
1 tbsp. of Kashmiri red chili powder
1 tsp. of garam masala
4 tbsp. of mustard oil
Marinade the chicken with yoghurt, 1 tbsp. of ginger garlic paste and salt for at least 1 hour.
Heat oil in a wok and shallow fry the potatoes until half done and keep them aside.
In the same wok, add the whole spices.
Add the onions and fry till translucent. Add the rest of the ginger garlic paste and sauté till the raw smell goes away.
Add the marinated chicken and mix thoroughly.
Add the turmeric and red chili powder.
Add the green chilies and mix well.
Now cover and cook on medium low, uncovering and stirring every 5 minutes for 15 minutes.
Add the potatoes, 4 cups of warm water, salt, cover and cook until the chicken is cooked and oil comes out on top of the curry.
Check seasonings, add garam masala and remove from heat.
Serve with piping hot rice.