Wednesday, July 24, 2013

Slow cooker Bengali Cicken Curry





This Bengali Chicken curry is very close to my and many bengali's heart. It is a soul food for us and I have very fond childhood memories related to this chicken curry. Meat on Sunday afternoon was a done thing for most  families when I was growing up, All the nieghbourhood uncle's along with my father queuing up at the local butcher  and waving each other with a black plastic containing the meat was a sight every sunday morning. 


Chicken with potatoes, cooked and marinated with mustard oil, garnished with fresh cilantro/mint from the backyard was generally a common dish in all bengali households lovingly termed by us bengali's as 'Robibarer Murgir Jhol'



The Potato and Mustard oil is basically the difference that bengali chicken curry has compared to other chicken curries in India.
The spice factor in this curry depends on you, some regions make it spicy and hot while others make it very light and watery.
I am used to the later one and this is such a stress buster for me that I actually ate this prepared by my mother before going to the hospital to deliver my first baby..... Suprised!! but believe me this is not spicy and kind of soupy, so its a feast for your taste buds.







Ingredients:
Chicken - 1,skinless, cut in medium pieces
Onion - 2, finely sliced
Potatoes - 2, peeled and cut into medium pieces
Ginger Garlic Paste - 2 tbsp
Turmeric - 1/2 tbsp
Green Chili - 3, sliced
Cumin Powder - 1 tbsp
Coriander Powder - 1/2 tbsp
Cardamom (small) - 3 to 4
Cinnamon sticks - 2
Cloves - 4 to 5
Fried Cumin Powder - 1/2 tbsp
Salt - 1 tbsp
Mustard Oil - 1/3 cup
Mint leaves/ Coriander leaves

Direction
 Wash the potatoes and keep them aside.Heat oil in a skillet and fry ginger garlic paste, green chili, cumin powder, cinnamon, cardamom and cloves for about 45 seconds.
Add onions and fry it till golden brown. 
Add all the ingredients in slow cooker except the coriander/mint leaves. Add one cup water and cook on slow for 6-7 hrs.
Garnish with coriander/ Mint leaves. My mother always used mint leaves because we loved the flavour.
Serve with a cube of  butter and hot rice.

















7 comments:

  1. Wow!I love curries and this chicken one looks absolutely mouthwatering.

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  2. Thanks Denise, It is my mother's special recipe and very delicious.

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  3. Oh wow - I have never thought of making curry in the slow cooker - this looks incredibly good! Thanks for posting!
    Shashi @ http://runninsrilankan.com

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  4. So yum! And now, I need a slow cooker in my life!!

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  5. This has terrific flavor! Such a great recipe. I've never made curry in a slow cooker - definitely should give this a try! Thanks so much.

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  6. This looks so yummy. I really need a slow cooker after seeing all this tastiness.

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  7. Oh my goodness, I'm drooling from the ingredients list alone!

    -Irina @ www.wander-crush.com

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