Tuesday, 19 January 2016

Bangla Chicken Curry


I had no idea what to cook for the weekend. Then out of the blue an ex-classmate posted his recipe on our whatsapp group.


Photo credit : Jalil
I was in the office at the time and looking at my friend's chicken curry, my stomach growled. Loudly (I purposely skipped breakfast in anticipation of my lunch at Serai but I ended up in Ante instead).

Photo credit : Jalil
How could you resist that? Get me a plate of hot steaming rice and I will dig right in! 

I had all the ingredients in my kitchen except for curry powder. But that was not a problem. I was going to the supermarket the next day and I could easily grab a packet.


On Sunday, besides my usual groceries, I picked up a packet of curry powder and ready-cut chicken. When I got home, I worked on the curry immediately. Talk about enthusiasm. 

The spice paste ingredients are made of shallots, garlic and ginger which I pounded into a paste.


This was then sauteed until fragrant before I added a cinnamon stick, cloves and star anise. I also took the liberty of adding curry leaves since I had plenty in the garden.


Then I added the curry powder (which I made into a paste by adding some water) and turmeric powder. I continued to saute for a while before adding the chicken pieces. I stirred the whole lot until the chicken was coated with the spice paste. Then I added some water, lowered the heat and left the chicken to simmer (covered).


Every now and then, I checked to make sure there was enough moisture and I stirred the chicken to make sure it did not burn. 

When the chicken was almost cooked, I continued to simmer the curry uncovered until the gravy became thick and almost dry. I added salt to taste and a dash of garam masala for added flavor.


I love this dry chicken curry! The flavors were popping the way a good curry should. It smelled good, it tasted great and I was so happy that I now I have a recipe for such a delicious dry-style chicken curry. Thank you, my friend!


If you prefer your curry with more gravy, by all means add a bit more water. But make sure that you add more spice paste and curry powder to ensure that your curry is not diluted. Potatoes would be a welcome addition to this curry (why not, right?) but I did not add any because I am currently keeping my carbohydrate intake in check.


This was how I enjoyed the chicken curry, with coleslaw, no rice. You know what? I think I can add this to my Chinese New Year reunion menu and I am pretty sure there will be no objections from the clan.










Bangla Chicken Curry
Recipe source : Adapted from my friend Jalil

Ingredients :
- Chopped chicken pieces (weight approximately 1 kg)
- 15 shallots
- 4 cloves garlic
- 1 thumb sized ginger
- 1 cinnamon stick
- 5 cloves
- 2 star anise
- 2 sprigs curry leaves
- 1 packet meat curry powder (25g)
- 1 tsp turmeric powder
- 1/2 tsp garam masala (optional)
- salt to taste
- some water for simmering

Method :
1. Pound shallots, garlic and ginger to make a paste.
2. Mix curry powder with some water to form a paste.
3. Heat oil in pan and saute the shallots, garlic and ginger paste until fragrant.
4. Add cinnamon stick, cloves, star anise and curry leaves. Saute for a short while until fragrant.
5. Add curry paste and turmeric powder. Continue to saute until oil rises to the top.
6. Add chicken and stir the whole lot until chicken is coated with curry paste.
7. Add some water (not too much!) and simmer the chicken (covered) over low flame.
8. When chicken is almost cooked, continue to simmer, uncovered until gravy is thick and almost dry. 
9. Add salt to taste and garam masala. Stir to combine.
10. Serve hot!

47 comments:

  1. Hi Phong Hong,

    This curry gravy looks very sedap... Now my stomach is growling!

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe! The gravy is good, lots of flavor, which calls for extra rice :)

      Delete
  2. Looks so good. We love the Bangladeshi lamb curry at Payung here, they don't have chicken though...but we're fine with lamb, my girl and I. Very very nice.

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    Replies
    1. Maybe I can try this with lamb or mutton.

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  3. Er... so what part of this recipe is Bangla, exactly? It looks like a typical curry recipe. Just because the person who share it is a Bangla? :|

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    Replies
    1. I don't know lah. My friend calls it Bangla Curry Chicken and it never occurred to me to ask :)

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  4. I need to bite them to know how Bangla curries are like. Invite me pleeeaasseee!!

    I see, you are cutting down carbo and that's good. My wife totally cut them off and dropped 26kg in a year. Now I have been ordering her dresses online from lelong website that only has 1 size only! LOL

    ReplyDelete
    Replies
    1. Your wife is so tiny and it is hard to imagine her with the excess 26kg! Well, I am inspired!

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  5. I can't imagine leaving all that gravy alone (even though it's a dry curry) without rice to mop every last drop of it. Like RG, I'd like to know which part of that curry is Bangla!! Haha! :D

    ReplyDelete
    Replies
    1. I'll have to ask my friend hah..hah...

      Delete
  6. Ha ha Phong Hong, I am also curious about the Bangla part. I will eat the curry with bread, yum yum!

    ReplyDelete
    Replies
    1. Nancy, your are not the only one who is curious hah..hah..

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  7. first of all, I wonder what has this curry to do with "Bangla"?? haha.. or probably the Bangla of your curry is not what the Bangka I am having in mind?? :p

    ReplyDelete
    Replies
    1. This one I got no answer hah..hah..

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  8. curry chicken anytime and especially this dry ones, and I guess it's one of the most popular and loved local dish among Malaysians huh?? you see this dish like almost everywhere, any celebration with a local treat, there must be curry chicken, haha!! :p

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    Replies
    1. Oh yes, everybody loves curry chicken!

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  9. I like your Bangla Curry Chicken, looks so appetizing and I am actually drooling now.. you have got lots of shallots and garlic but no chili, and you also have star anise and cinnamon and lastly a dash of masala garam.. now, maybe this is what makes the curry special and nicer?? :)

    ReplyDelete
    Replies
    1. All the spices and curry leaves blend together to make it so yum yum! Can add more curry powder to make it spicier or add chili powder.

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  10. I'm fine with this dry curry without potatoes, and better still if you have chicken breast for me, haha.. as for this soup curry, I don't actually like to eat the chicken itself but I prefer the potatoes more, haha!! very strange of me huh?? :p

    ReplyDelete
    Replies
    1. Not strange at all. In fact most people will zoom in for the potatoes.

      Delete
  11. I would love to eat this chicken curry if it is not too spicy. In fact I love to eat all curries if they are not too spicy.

    ReplyDelete
    Replies
    1. This curry is just nice, not that spicy.

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  12. Chicken curry is a must in our Reunion Dinner, my uncle says add fish curry powder to chicken curry powder will make the chicken curry even nicer, maybe can try next time

    ReplyDelete
    Replies
    1. My mum also mentioned something about adding fish curry powder. I must try that the next time I cook this dish.

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  13. But when I eat chicken curry, the gravy is a must, especially if rice comes with the gravy, even more heavenly

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  14. They say retail therapy, I think what works for me is food therapy, whenever I had my favourite dishes and was full after a good meal, I feel good

    ReplyDelete
  15. Hi Phong Hong,
    This chicken curry looks yummy. . Taste yummy too! Chicken curry with coleslaw is something new to me. I should try it one day.

    ReplyDelete
    Replies
    1. Karen, my mum has been serving curry with coleslaw and it's a great combo.

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  16. Hi Phong Hong, me too love this kind of curry, thick and full of spices and flavour. Like the idea of having it with coleslaw. I think I prefer this without the potatoes. BTW, trying using non-stick pan and you need not worry about the chicken being burnt and less oil is needed for the cooking. Must try this cos' I have all the ingredients, too. Where can I get garam masala in the smallest qty [25 gm]? Any in sachet?

    ReplyDelete
    Replies
    1. Hi Kimmy! My non-stick pan is too small for the curry. I have not seen small packets of garam masala. Maybe you can try buying from Indian shop that sells spices.

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    2. Hi PH, finally I cooked this dry Bangla Chicken. Managed to get the Garam Masala at Mydin. Prepared this curry, brought it to my MIL's house so that she and my hubby get to enjoy it. Agree that it is good but sorry friend, I didn't read your steps carefully and dumped the garam masala together with the other powders. Will share my experience in my blog later. Thanks.

      Delete
  17. Mmmm... Curry curry! One of my favorite dish! I especially love eating it with nasi kunyit!!

    ReplyDelete
    Replies
    1. Long time already I haven't eaten nasi kunyit.

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  18. PH, your photos are drool worthy! Look super sedap. No santan eh?

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  19. With so much ingredients and spices, I can almost feel the taste of the curry now!! Will do this way too one day! One fine day!

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  20. Cansee from the photos it is very delicious. Wah you male classmates also pandai cook

    ReplyDelete
    Replies
    1. This guy loves cooking for his family.

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  21. Your chicken curry looks delicious! I am craving for chicken curry after looking at yours! Oh yes, potatoes for me please!

    ReplyDelete
    Replies
    1. Thanks, Joyce! There will be potatoes in my next curry hah..hah..

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