As I am writing this post on AAM KORA LEBU PATA DIYE MURGI, I am listening to some soft romantic Bollywood numbers... I am in the charge of my own happiness, not others.... I am learning it. We do not need to shun anything or anyone who or what does not attract me or makes my eyes and soul happy.... I just avoid unpleasant encounters with them.... not everyone is my brother who I message continuously.... "bhai... what you speak or do in public defines you... be nice on the road... in office, to people in general! I go even further and ask him to change his profile pictures, apply skin creams.... he does not listen all the time... but I cannot say this much to my senior and junior at this home... they will say shut up straight on my face.... So, even if you irritate me I am not angry and whisper to my ears "stay cool"... listen to a "KennyG" or "Shiv Kumar Sharma" or "Hariprasad Chaurasia" or "Amzad Ali" or "Girija Debi" or "Farida Khanum" or "Abeeda Parveen" or "Elton John".... the list is big and blog on AAMKORA LEBU PATA DIYE MURGI. From the picture you will know I clicked it few months back, when it was summer in India.... I already blogged on the beans-potato sabzi and coconut-egg earlier.... then forgot all about the chicken dish! Anyway, I still do remember the recipe because it was done with few ingredients! After I had cooked this chicken dish and got the clicks ready to blog on someday, I came through a near similar recipe in the Hangla Hneshel food magazine run from Kolkata I think! I did not follow theirs, so no need of a recipe courtesy to be mentioned! I am reserving few mutton and ilish dishes for the upcoming Durga Pooja.... Bengalis do not eat vegetarian dishes during their biggest festival except for my side of the family.... because my paternal grandfather used to perform Durga Pooja in his ancestral home in Bangladesh, therefore we had to bear the torture and is still on! Those stories are lost with the death of our father.... will be lost further when my maternal grandmother leaves... I have to blog on "thorer ghonto" or "ucche chingri" soon... I must! For this flavour burst, little sweet and mildly spiced, not so authentic chicken curry, I used little of ginger garlic paste and a generous amount of shredded raw mango, lime leaves, few green chillies!
My Bengali style raw jackfruit potato curry post gets updated with new pictures, would you like to have a look? We call it "gach patha".... vegetarian mutton... just click the heading / link below!
RAW JACKFRUIT CURRY / ECHORER DALNA
INGREDIENTS :
Chicken : 1kg [medium cut, skin off] [I prefer kampong / deshi / country]
Shredded Raw Mango : 5-6tbsp [of one standard sized raw mango, ends thrown, peeled and washed]
Lime Leaf : 3-4 [washed]
Lemon Juice : 2-3tbsp
Onion Slice : 1small cup [of two medium sized, ends thrown, peeled, washed sliced]
Garlic Paste : 1tbsp
Ginger Paste : 2tsp
Green Chilli Paste : 1tbsp
Black Mustard Seed : 1/4tsp
Dry Red Chilli : 2-3
Turmeric Powder : 1tsp +1/2tsp
Salt : As Required
Oil : 5-6tbsp
PROCEDURE :
Wash the chicken pieces thoroughly under running water a few times, drain well.
Marinate the chicken pieces with the lemon juice, 1tsp of turmeric powder and some salt as required. Keep aside for an hour.
Heat oil in a wok and temper with the dry red chillies and the mustard seeds. Fry the onion slices till caramelised.
Add the ginger-garlic and green chilli pastes and stir for 2 minutes. Add the shredded raw mango and the rest of the turmeric powder and some salt as we require. Give a quick stir and for 1/2 a minute.
Add the chicken without the marinade. Stir at high heat for 4-5 minute. Reduce heat to minimum and add the marinade.
Cover cook at minimum heat for 15 minutes or until all the water released have dried. We need to check every 2-3 minutes opening the cover.
Add 2 coffee mugs of warm water and the lemon leaves. Fold in well. Cover cook for another 6-7 minutes till the gravy gets a saucy texture. We are done.
We also had some dry egg curry and beans & potato sabzi alongside on that particular day!
