Chicken chicken curry
Chicken chicken curry
About this recipe: There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!
Ingredients
Serves: 6
- 3 tablespoons oil
- 1 red onion, thinly sliced
- salt, to taste
- 1 bay leaf
- 3 tablespoons water, divided
- 1 tablespoon turmeric
- 1/2 teaspoon chilli powder, or to taste
- 1/2 teaspoon paprika
- 2 tablespoons ground ginger
- 2 tablespoons minced garlic
- 1kg chicken breast chunks (or chicken thighs)
- 1 tomato, thinly sliced
- 1/4 teaspoon sugar
- 3 pods cardamom, lightly crushed
- 3 whole cloves
- 1 (5cm) cinnamon stick
- 1 tablespoon ghee
- 1 tablespoon ground coriander
- 1 large bunch fresh coriander, finely chopped
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Heat the oil in a wok or casserole over high heat. Add 1/3 of the onion, sprinkle a little salt and fry for a few minutes, or until golden brown and crispy. Remove from oil and set aside on kitchen paper.
- Add the bay leaf and the rest of the onions to the oil. Season with a little salt, and fry until golden brown. Add a spoonful of water and stir so that the onions break down – the water should turn a caramel colour. Add the turmeric, chilli, paprika, ginger and garlic; stir well. Reduce heat to medium high. When the fat leaves the sides, add a spoonful of water, and stir again.
- Add the chicken and the sliced tomato. Season with salt and sugar; stir. Add the cardamom, cloves, cinnamon, ghee and a spoonful of water. Reduce heat to low, cover and simmer for 30 or 35 minutes.
- Remove the lid, if there is water left in the pan, raise the heat to medium. Add the ground coriander and cook until all the water has evaporated (or you can leave as much sauce as you like).
- Spoon onto serving plates and sprinkle with fresh coriander and the reserved fried onions. Serve with naan or basmati rice.
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Reviews (34)
Thank you for reviewing my recipe! A few comments: Turmeric is weird. Some batches are very strong and some are not, so you have to be able to adjust a little based on that. Also, it's important to include step #2 - cooking the spices which blends the flavours. Another thing that can hurt with Indian cooking is frying the spices too much. We use the water to keep tempering and bringing out the spice flavour. Wishing you all the best! Madhu - 04 Feb 2011
This was delicious and simple, too. I added all the turmeric, as I love the spice. I'm not sure if it's geographically correct but I also added desiccated coconut at the last minute to the mixture, and sprinkled some on with the onions when serving. It was magic! Cooked for my boyfriend and his mum and they loved it and have requested it again soon! PS looking forward to it cold tomorrow! - 15 Nov 2011
Altered ingredient amounts. loved this recipe but found that it was so much better by adding loads of tomatoes, at least 6 good size sweet ones. Additionally, I added at least 8 cardamons and halved the ground coriander. Lovely !! - 02 Mar 2009
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