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Views: 25381
Last updated: 18 Sep 2009

Chicken Chicken Curry

Recipe by: Madhumita  |  Photo by: Traci
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Reviews  (4)
Tweaks   (2)
  • Serves: 6
  • Yield: 6 servings
  • Ready in: 1 hour 30 mins (15 mins Prep - 1 hour Cook)
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

  • 3 tbsp oil
  • 1 red onion, thinly sliced
  • salt, to taste
  • 1 bay leaf
  • 3 tbsp water, divided
  • 1 tbsp turmeric
  • ½ tsp chilli powder, or to taste
  • ½ tsp paprika
  • 2 tbsp ground ginger
  • 2 tbsp minced garlic
  • 1kg chicken breast chunks (or chicken thighs)
  • 1 tomato, thinly sliced
  • ¼ tsp sugar
  • 3 pods cardamom, lightly crushed
  • 3 cloves
  • 1 (5cm) cinnamon stick
  • 1 tbsp ghee
  • 1 tbsp ground coriander
  • large bunch fresh coriander, finely chopped

Preparation method

  1.   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.
  2.   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.
  3.   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.
  4.   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).
  5.   Spoon onto serving plates and sprinkle with fresh coriander and the reserved fried onions. Serve with naan or basmati rice.
    

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More Tweaks (2)

  Tweaks

  •     
    Tweak: JenniferB Altered ingredient amounts:

    I added peas since the little one likes them. Cheers!

    Like this tweak? [ YES ]
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    Tweak: jules220_2 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 !!

    Like this tweak? [ YES ]
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›› More Reviews & comments (4)

Reviews & comments Reviews & comments

  •     

    Review: JenniferB

    Lovely! I enjoyed this immensely.


    Posted: 09 Nov 2009 Moderately easy

        
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    Review: Traci

    I really loved this!.. Traditionally here in the U.S. curries have curry powder in them but I didn't miss it in here at all. This dish was very flavorful. I added some cooked potatoes which I already had and some peas and carrots!.. I will make this again!


    Posted: 18 Sep 2009 Moderately easy

        
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    • Traci
    • Intermediate
    • United States
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